利用Box-Behnken法优化黑木耳苹果醋的酒精发酵工艺  

Optimization of alcohol fermentation of Auricularia auricula apple vinegar by Box-Behnken design

作　　者：黄贤刚[1] 管斌[2] 鲁曾[1] 胡晓文[1] 

机构地区：[1]日照职业技术学院海洋工程学院,山东日照276826 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国酿造》2014年第8期80-84,共5页China Brewing

基　　金：日照职业技术学院青年基金项目(09Y57)

摘　　要：优化以浓缩苹果汁和黑木耳菌丝体为原料酿制黑木耳苹果醋过程中酒精发酵阶段的工艺条件。采用单因素试验,研究了黑木耳苹果醋酒精发酵过程中初始糖度、发酵温度、pH值和酵母菌接种量4个因素对酒精度的影响,在此基础上利用Box-Behnken法研究确定4个因素共同作用下的最佳工艺参数。研究表明,最佳工艺条件为初始糖度14.5°Bx,发酵温度28℃,pH值5.0,接种量6%,发酵时间7 d,此时发酵液中的酒精度可达到6.63%vol。The optimal alcohol fermentation conditions for Auricularia auricula apple vinegar were explored with concentrated apple juice and A. auricula mycelia as raw materials. The effect of initial sugar content, fermentation temperature, pH value and yeast inoculum on alcohol content were researched by single factor test. On the basis of the single factor experiment, the optimal technology parameters of alcohol fermentation were deter- mined by Box-Behnken experiment. They were established as follows： initial sugar content 14.5 °Bx, fermentation temperature 28 ℃, pH 5.0, inocu- lum 6%, and fermentation time 7 d. Under the above conditions, the alcohol content could reach 6.63%vol.

关 键 词：黑木耳苹果醋 酒精发酵 工艺优化 Box-Behnken 

分 类 号：TS264.2[轻工技术与工程—发酵工程]