响应面法优化芋头莲藕复合醋酿造工艺的研究  

Optimization of Brewing Technology of Taro and Lotus Root Compound Vinegar by Response Surface Method

作　　者：王瑞璇 张莉[1] 周霞[1] 殷兰兰[1] 王政军[2] WANG Rui-xuan;ZHANG Li;ZHOU Xia;YIN Lan-lan;WANG Zheng-jun(Haidu College,Qingdao Agricultural University,Laiyang 265200,China;Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学海都学院,山东莱阳265200 [2]青岛农业大学,山东青岛266109

出　　处：《中国调味品》2021年第5期93-97,106,共6页China Condiment

基　　金：山东省教育厅重点项目(Z2018X079);青岛市规划项目(QDSKL1601183)。

摘　　要：以新鲜的芋头和莲藕为原料,经液化、糖化等过程发酵酿造成复合醋,对其酿造工艺条件进行探究,确定最佳工艺参数。通过单因素试验研究初始糖度、初始酒精度、发酵时间、醋酸菌接种量对复合果醋总酸度的影响,之后进行响应面试验优化。结果表明:在初始糖度16%、初始酒精度8.2%、醋酸菌接种量7.3%、发酵温度30℃、发酵时间8.5 d的条件下,得到的芋头莲藕复合醋的总酸为60.21 g/L,淡棕色,醋味柔和且醋香浓郁协调,无其他异味,透明澄清,无悬浮物及沉淀物。Fresh taro and lotus root are used as the raw materials,compound vinegar is brewed by liquefaction,saccharification and other fermentation process.The brewing technology conditions are investigated and the best technological parameters are determined.The effects of initial sugar content,initial alcohol content,fermentation time and acetic acid bacteria inoculation amount on the total acidity of compound fruit vinegar are studied by single factor test,and the response surface test optimization is conducted.The results show that under the conditions of initial sugar content of 16%,initial alcohol content of 8.2%,acetic acid bacteria inoculation amount of 7.3%,fermentation temperature of 30℃,fermentation time of 8.5 days,the total acid of taro and lotus root compound vinegar is 60.21 g/L.The compound vinegar is light brown,transparent and clear,has mild vinegar flavor,strong and coordinated vinegar aroma,without peculiar odoror suspension of sediment.

关 键 词：芋头 莲藕 复合醋 酿造工艺 响应面法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]