黑木耳红枣复合果醋酒精发酵工艺的研究  

Study on Alcoholic Fermentation Conditions for Compound Fruit Vinegar of Auricularia auricular and Red Jujube

作　　者：王磊[1] 陈宇飞[1] 杨柳[1] 

机构地区：[1]吉林工商学院食品工程学院,长春130507

出　　处：《中国调味品》2017年第6期101-104,108,共5页China Condiment

摘　　要：以黑木耳、红枣为主要原料酿造复合果醋,采用响应面法优化果醋的酒精发酵工艺条件。选取酵母接种量、发酵温度、初始糖度为影响因子,以发酵液的酒精度为响应值,在单因素试验基础上,采用Box-Behnken设计建立数学模型。结果表明:黑木耳红枣复合果醋酒精发酵的最佳工艺参数为酵母接种量4%,发酵温度30℃,初始糖度12.5%,发酵7天,在此优化条件下,发酵液的酒精度为11.7%,与模型预测值基本一致。Auricularia auricular and red jujube are used as raw materials to produce compound fruit vinegar. Response surface methodology （RSM） is applied to optimize the alcoholic fermentation conditions for the fruit vinegar. Based on the single factor test, the yeast inoculum dosage, fermentation temperature and initial sugar content are chosen as the influencing factors, and the alcohol content is selected as the response value. The mathematical model is established by Box-Behnken design. The optimal fermentation conditions are determined as follows, the yeast inoculum dosage is 4%, fermentation temperature is 30℃, initial sugar content is 12.5%, fermentation rime is 7 days. Under such optimal conditions, the alcohol content of fermentation broth is 11.7%, which is close to the estimated value.

关 键 词：果醋 黑木耳 红枣 酒精发酵 

分 类 号：TS201.5[轻工技术与工程—食品科学]