响应面法优化草莓醋发酵工艺研究  

Optimization of strawberry vinegar fermentation by response surface method

作　　者：姜英杰[1] 戚海滨[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《中国酿造》2011年第9期112-115,共4页China Brewing

基　　金：淮安市科技项目(HAG8058)

摘　　要：以压榨的草莓汁为原料,采用液态发酵工艺,应用响应面分析法对草莓醋发酵的最佳工艺条件进行优化。建立并分析了接种量、起始酒精度、发酵温度、发酵时间4个因子与醋酸酸度值关系的数学模型。模型分析表明:在接种量12.34%、初始酒精度6.44%vol、发酵温度30.57℃、发酵时间118.65h条件下,草莓醋酸度值的最高,预测值为4.44%,与实际值4.48%相符,说明该模型可靠。Using squeezed strawberry juice as raw material, strawberry vinegar were prepared by submerged fermentation technology. Fermentation conditions were optimized byresponse surface method. Mathematical model of acetic acid production with inoculurn size, initial ethanol concentration, fermentation temperature and fermentation time was established. The equation indicated that the optimum fermentation parameters were as follows： inoculum size 12.34%, initial ethanol concentration 6.44%vol, fermentation temperature 30.57℃, fermentation time 118.65h, and under the conditions, the predicted value of acetic acid content was 4.44%, which was in consistent with the measured value 4.48%.

关 键 词：草莓醋 发酵 响应面 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]