响应面法优化超声波催陈香醋工艺研究  

Optimization of Ultrasonic Aging Balsamic Vinegar by Response Surface Method

作　　者：黄婷[1] 麻成金[1,2] 郑君晓[1] 彭忠瑾[1] 肖旺[1] 葛文英 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首416000 [3]湘西自治州边城醋业科技有限责任公司,湖南吉首416003

出　　处：《中国食物与营养》2011年第12期52-56,共5页Food and Nutrition in China

基　　金：科技部农转资金资助项目(国科发农[2009]511号)

摘　　要：采用超声波催陈香醋,以总酯含量为考察指标,优选超声波功率后,在乙醇添加量、超声波处理时间、超声波处理温度3个单因素试验的基础上,应用Box-Benhnken中心组合方法进行试验,利用响应面法优化参数得超声波催陈香醋的最佳条件为:超声波功率600W、乙醇添加量0.53%、温度35℃、时间21min。在此条件下得到的香醋总酯含量为8.213g/L,其口感协调、酯香味突出、陈香增加。The new brewed balsamic vinegar was accelerated maturity by ultrasound and the content of ester was obtained by aging as response value.Based on 3 single-factors experiments about the content of ethanol,reaction temperature,and reaction time,the optimum conditions were determined through box-benhnken center-united experiment design after selecting the optimal ultrasonic power.The optimum conditions of ultrasonic aging balsamic vinegar by response surface method were ultrasonic power 600W,reaction temperature 35℃,reaction time 21min and the content of ethanol in vinegar 0.53%.Under this condition,the balsamic vinegar taste was coordinated,ester aroma was prominent and aging flavor was increased.

关 键 词：响应面法 超声波 香醋 催陈 

分 类 号：TS264.22[轻工技术与工程—发酵工程]