浙江玫瑰醋补料发酵工艺条件的优化  

Optimization of Fed-batch Fermentation Process Conditions for Rose Vinegar in Zhejiang Province

作　　者：陈笑钗 李婷 黄炳文 蒋予箭[2] CHEN Xiao-chai;LI Ting;HUANG Bing-wen;JIANG Yu-jian(Zhejiang Wuweihe Food Co.,Ltd.,Huzhou 313213,China;College of Food and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China)

机构地区：[1]浙江五味和食品有限公司,浙江湖州313213 [2]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国调味品》2019年第8期152-157,共6页China Condiment

基　　金：2019年浙江省基础公益研究计划(GG19C200001)

摘　　要：在玫瑰醋经过糖化和酒化的发酵过程后,采用补料发酵对浙江玫瑰醋的醋酸发酵阶段进行工艺改良。通过单因素试验探究初始酸度、补料体积、补料次数和补料发酵温度对玫瑰醋发酵工艺过程的影响,在单因素试验的基础上,采用Box-Behnken中心响应面法优化其发酵工艺参数。结果表明,玫瑰醋补料发酵的最佳工艺条件为:初始酸度达到2.85 g/dL时补酒液,补料体积分数为33%,补料1次,发酵温度为32℃。在此条件下,醋酸发酵结束时玫瑰醋最高产酸量可以达到(5.59±0.27)g/dL,比传统发酵玫瑰醋(4.81±0.12)g/dL的产酸量高,达到工艺改良的目的。After saccharification and alcoholization of rose vinegar,the process of acetic acid fermentation of Zhejiang rose vinegar is improved by fed-batch fermentation.The effects of initial acidity,fed-batch volume,fed-batch times and fed-batch fermentation temperature on the fermentation process of rose vinegar are investigated by single factor experiment.Based on single factor experiment,Box-Behnken central response surface methodology is used to optimize the fermentation process parameters.The results show that the optimum fed-batch fermentation conditions are as follows:when the initial acidity reaches 2.85 g/dL,the liquor is supplemented,the fed-batch volume fraction is 33%,the fed-batch time is once,and the fermentation temperature is 32℃.Under these conditions,at the end of acetic acid fermentation,the highest acid yield of rose vinegar can reach(5.59±0.27)g/dL,which is higher than that of traditional fermented rose vinegar(4.81±0.12)g/dL,so as to achieve the purpose of technological improvement.

关 键 词：浙江玫瑰醋 单因素试验 补料发酵 醋酸发酵 工艺优化 

分 类 号：TS201.5[轻工技术与工程—食品科学]