响应面法优化食醋酿造过程中酒精发酵工艺条件  

Optimization of alcohol fermentation technology conditions in vinegar brewing process by response surface methodology

作　　者：宋勇强 李素岳 胡先望 张鸣明 肖占林 梁宁 王晓璇 

机构地区：[1]甘肃省商业科技研究所,甘肃兰州730010 [2]甘肃省临夏占林清真食品有限公司,甘肃临夏731100

出　　处：《中国酿造》2018年第2期85-90,共6页China Brewing

基　　金：甘肃省重点实验室建设计划项目(1309RTSA025);临夏州科技计划项目(2017-Q-5-015);兰州市科技计划项目(2017-4-112);兰州市科技计划项目(2016-3-124)

摘　　要：对食醋酿造过程中的酒精发酵工艺进行研究,在单因素试验的基础上,应用Plackett-Burman试验设计筛选影响酒精发酵的重要参数,然后通过Box-Behnken设计优化酒精发酵工艺重要参数。结果表明,影响发酵结束后醪液酒精度的重要参数是醪液初始p H、发酵温度和发酵时间,最优发酵工艺条件为发酵温度34℃、醪液初始p H 4.2、发酵时间71 h,在此发酵条件下,酒精发酵结束后测得醪液的酒精度为9.93%vol,比优化前(7.12%vol)提高了39.5%。The alcohol fermentation technology in vinegar brewing process was researched. On the basis of single factor experiments, the important parameters affecting alcohol fermentation were screened out by P lackett-Burman experiments design and optimized by Box-Behnken experiments de-sign. The results showed that the important parameters were initial pH, fermentation temperature and time. The optimum fermentation conditions were fermentation temperature 34 V., mash initial pH 4.2 and time 71 h. Under the fermentation conditions, the alcohol content in mash was 9.93%vol after alcohol fermentation, which was 39.5% higher than that of before optimization （7.12%vol）.

关 键 词：食醋 响应面法 优化 酒精发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]