无花果果醋发酵工艺优化  

Optimization on fermentation conditions of fig vinegar

作　　者：缪静[1] 殷曰彩 冯志彬[1] 程仕伟[1] 

机构地区：[1]鲁东大学生命科学学院,山东烟台264025

出　　处：《食品与机械》2014年第3期218-221,271,共5页Food and Machinery

摘　　要：采用响应面分析法对无花果果醋的培养条件进行优化。在单因素试验的基础上,进行Box-Behnken中心组合设计,应用响应面法对影响无花果果醋发酵的3个因素(转速、温度、接种量)进行研究,考察各因素及其交互作用对无花果果醋发酵的影响。建立影响因素与响应值(醋酸产量)之间的回归方程,根据方程寻优得出最佳条件为转速220r/min,温度33℃,接种量5.39%。该条件下发酵,醋酸含量可以达到52g/L,与理论预测值吻合。Response surface methodology （RSM） was applied to optimize fermentation conditions of fig vinegar. Based on the single factor test, a Box-Behnken central composite design was performed to the effect of three major factors （rotate speed, temperature and inoculation volume ） on fig vinegar fermentation by response surface a nalysis. According to the change of the acetic acid production, the equation of polynomial regression was established between those factors and the response. The optimal culture conditions were as followed： rotate speed 220 r/min, temperature 33 ℃, inoculation volume 5. 39%. Under these conditions, the yield of acetic acid was 52 g/L, which was consistent with the predicted values.

关 键 词：无花果 果醋 发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]