响应面法优化干制无花果果醋发酵工艺的研究  

Optimization of the fermentation process of fig vinegar by response surface methodology

作　　者：王鹏[1,2] 张亚南[1] 王璐[1] 王威[1] 王晓菡 古丽娜孜[1] 武运[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆轻工职业技术学院食品与生物技术学院,新疆乌鲁木齐830021 [3]新疆粮油科学研究所,新疆乌鲁木齐830002

出　　处：《中国酿造》2015年第11期122-125,共4页China Brewing

摘　　要：以新疆干制无花果为原料酿制无花果果醋,通过单因素试验和响应面分析试验,得到最佳发酵工艺条件。结果表明:无花果果醋的最佳发酵工艺条件为初始酒精度为8.0%vol、醋酸菌接种量为0.6%、发酵温度为30℃,在此最佳醋酸发酵工艺条件下,总酸含量为5.28 g/100 m L,所得果醋风味丰韵饱满醇厚,色泽橙黄而透明,口感酸甜爽口。Using Xinjiang dried fig as raw materials, the fig vinegar was fermented. The fermentation technology was optimized by single factor exper- iments and response surface analysis experiments. The results indicated that the optimum conditions of fermentation technology of fig vinegar were as follows： initial alcohol content 8.0%vol, acetic bacteria inoculum 0.6% and fermentation temperature 30 ℃. Under this condition, total acid content of fig vinegar was 5.28 g/100 ml. The fig vinegar had mellow flavor, orange and transparent color, sweet and sour taste.

关 键 词：干制无花果 醋酸发酵 工艺优化 

分 类 号：TS207.3[轻工技术与工程—食品科学]