响应面法优化百合蜂蜜复合醋醋酸发酵工艺条件  

Optimization of Fermentation Condition of Lilium and Honey Vinegar by Response Surface Methodology

作　　者：徐贵静 王新本 贾孝荣 XU Gui-jing;WANG Xin-ben;JIA Xiao-rong(Lanzhou Guchi Biotechnology Co.LTD,Lanzhou 730050,China)

机构地区：[1]兰州古驰生物科技有限公司,甘肃兰州730050

出　　处：《中国果菜》2021年第1期1-6,14,共7页China Fruit & Vegetable

摘　　要：百合蜂蜜复合醋营养丰富,具有百合、蜂蜜特有的香味,酸爽柔和。以百合和蜂蜜为原料制作百合蜂蜜复合醋,以感官评分为评价指标,在单因素试验的基础上,通过响应面法优化百合蜂蜜复合醋醋酸发酵工艺条件。采用Design-Expert 8.0.6设计软件分析数据,并结合生产实际得出百合蜂蜜复合醋醋酸发酵的最佳工艺条件为初始酒精度8.2°,接种量6%,发酵温度34.5℃,发酵时间10 d,在此条件下所得百合蜂蜜醋的酸度为5.42%,色泽呈淡琥珀色,酸味柔和,有醋、百合及蜂蜜的香味。Lilium and honey vinegar are very nutritious,had a peculiar smell of Lilium and honey,with adequate sweet and acidity.Lilium and honey were used as raw materials to produce a compound vinegar,and sensory evaluation was used as evaluation index.Based on the singer factor experiments results,the fermentation conditions of a compound vinegar were optimized by response surface methodology.The results showed that the optimum technological conditions of fermentation were as follows:initial alcohol 8.2°,inoculum size of 6%,fermentation at 34.5℃for 10 d by Design-Expert 8.0.6,and the acetic acid in vinegar was 5.42%.The Lilium honey vinegar and light amber color,soft sour taste,vinegar flavor,Lilium and honey flavor.

关 键 词：百合 蜂蜜 复合醋 响应面 优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]