红枣醋醋酸发酵工艺条件的优化  

Optimization of Fermentation Conditions of Jujube Vinegar Aceticgopeptide

作　　者：罗红霞[1] 汪长钢[2] 邱芳萍[2] 黄彦芳[1] 王建[1] 石莉娜[1] 

机构地区：[1]北京农业职业学院,北京102442 [2]长春工业大学,长春130012

出　　处：《食品工业》2011年第9期68-71,共4页The Food Industry

基　　金：北京市教委科技计划面上项目KM200800005001

摘　　要：以北京"郎家园"枣为原料,结合现代发酵技术进行酿醋。首先对发酵方式进行选择,试验发现摇床发酵结果好于静置发酵。针对摇床发酵过程中摇床的转速、醋酸菌的接种量、发酵温度和初始酒精含量对发酵结果有影响,故采用单因素试验和响应面试验,寻找发酵最佳工艺条件,通过matlab软件对数据进行分析,研究得出最佳条件为:初始酒精含量6%、接种量5%、摇床转速160 r/min、发酵温度32℃。Using Beijing ＂lang homeland＂ dates for fermentation,by modern technology to brew vinegar.Firstly the fermentation means to undertake choosing,fermentation wave bed fermentation resulting in quiet place fermentation.According to wave bed fermentation process of acetic acid,acetic acid bacteria wave bed speed of inoculation quantity,fermentation temperature and initial alcohol content of fermentation results have influence,the single factor experiment and the response surface method optimization,looking for the optimum technological conditions of fermentation software matlab,through the analysis of the data,this paper concluded that the best conditions for： initial alcohol content 6%,inoculation quantity of 5%,speed of wave bed 160 r/min,fermentation temperature and 32 ℃.

关 键 词：红枣醋 响应面 最佳条件 

分 类 号：TS264.22[轻工技术与工程—发酵工程]