Process Optimization of Acetic Acid Fermentation of Hawthorn Vinegar  

山楂果醋醋酸发酵工艺研究（英文）

作　　者：王彦安[1,2] 邱松山[2] 王云芳[2] 姜翠翠[2] 

机构地区：[1]江苏科技大学环境与化学工程学院,江苏镇江212000 [2]广东石油化工学院果蔬加工与贮藏工程中心,广东茂名525000

出　　处：《Agricultural Science & Technology》2016年第2期420-423,共4页农业科学与技术（英文版）

基　　金：Supported by Science and Technology Project Program of Guangdong Province(No.2014B040404027)~~

摘　　要：[Objective] Fermentation process of hawthorn vinegar was investigated in order to explore the effect of process andobtain superior process of hawthorn vine- gar. [Method] Fermentation process of hawthorn vinegar was firstly optimized using Box-Behnken methodologyof 3-factor and 3-level, and the effect of process was an- alyzed. Secondly, it was also finished to build secondary multivariate regression model related to yield of acetic acid. [Results] The optimal fermentation process ob- tained by response surface methodology was as follows： inoculum size of 10%, or- iginal alcohol content of 7.0% and temperature of 30 ^（3. In optimal condition, yield of acetic acid was 51.76 g/L which was close to predicted value （51.77 g/L）. In the model, interaction of inoculum size and original alcohol content was extremely signif- icant. In contrast, interaction of others was non-significant. [Conclusion] Response surface methodology is advisable to be used for process optimization of hawthorn vinegar.为了考察山楂果醋醋酸发酵工艺参数,以山楂为原料,采用响应面优化山楂果醋醋酸发酵工艺。结果表明,山楂果醋发酵过程中,醋酸发酵的最优工艺参数为:接种量为7%,初始酒精度为10%,发酵温度为30℃,最优条件下产酸量为51.76 g/L,与预测值(51.77g/L)的相对误差小。响应面试验中,接种量与初始酒精度的交互作用对醋酸的影响极显著(P<0.01),接种量与发酵温度的交互作用对醋酸的影响不显著(P>0.05),初始酒精度与发酵温度的交互作用对醋酸的影响不显著(P>0.05)。因此,响应面优化山楂果醋发酵工艺合理可行。

关 键 词：HAWTHORN VINEGAR Response surface methodology 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]