沙棘果醋发酵过程中醋酸发酵条件的优化研究  

Optimization of acetic acid fermentation conditions of sea buckthorn fruit vinegar

作　　者：牛广财[1] 朱丹[2] 魏文毅[1] 王永苓[1] 关琛[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《中国酿造》2012年第8期55-58,共4页China Brewing

基　　金：黑龙江省博士后科研启动资助项目(LBH-Q10027)

摘　　要：在初始酒精度、初始pH值、装液量、摇床转数等因素的单因素试验基础上,采用Box-Behnken试验设计,通过响应面分析,对沙棘果醋的醋酸发酵工艺条件进行优化。结果表明,沙棘果醋的醋酸发酵最佳工艺条件为初始酒精度5.5%vol、pH值为4.0、装液量96mL/500mL、摇床转数125r/min,在此条件下的验证试验表明,沙棘果醋的醋酸转化率为98.75%。Based on the single factors including the initial alcohol content, the initial pH, volume of shaking flask and rotation speed, Box-Behnken experiment design was used to optimize acetic acid fermentation conditions of sea buckthorn fruit vinegar. The optimal conditions were as follows： the initial alcohol content 5.5%vol, the initial pH value 4.0, the volume of shaking flask 96ml of 500ml and the rotation speed 125r/min. Under the optimal conditions, the vinegar conversion rate was 98.75%.

关 键 词：沙棘 果醋 醋酸发酵 响应面 优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]