沙棘果醋发酵工艺对其食用品质影响的研究  

Effect of Seabuckthorn Fruit Vinegar Fermentation Technology on Its Edible Quality

作　　者：张莉莉 张军 蔡永国 马骁 张哲 王明洁 梁文卫 ZHANG Li-li;ZHANG Jun;CAI Yong-guo;MA Xiao;ZHANG Zhe;WANG Ming-jie;LIANG Wen-wei(Institute of Rural Revitalization Technology,Helongjiang Academy of Agricultural Sciences,Harbin 150086,China;Xinjiang Huihua Seabuckthorn Biotechnology Co.,Ltd.,Qinghe 836200,China)

机构地区：[1]黑龙江省农业科学院乡村振兴科技研究所,哈尔滨150086 [2]新疆慧华沙棘生物科技有限公司,新疆清河836200

出　　处：《中国调味品》2021年第9期86-89,共4页China Condiment

基　　金：新疆科技援疆计划(2018E02008)。

摘　　要：研究了沙棘果醋的发酵工艺对其食用品质的影响,以总酸含量和感官评分为主要指标,将总酸和感官评分的数据进行标准化处理,再给出各指标的权重系数,最后通过计算综合分数进行食用品质评价。采用响应曲面法中的Box-Behnken模式,得出各因素对综合评分影响程度的主次关系为:x 1>x 3>x 4>x 2,即酒精含量>起始pH值>发酵温度>接种量,通过二次回归设计优化沙棘果醋发酵工艺的最佳条件:酒精含量7.5%,接种量8%,起始pH值4.5,发酵温度33℃。In this paper,the effect of seabuckthorn fruit vinegar fermentation technology on the edible quality is studied.Taking the total acid content and sensory score as the main indexes,the data of total acid and sensory score are standardized,and then the weight coefficient of each index is given.Finally,the edible quality is evaluated by calculating the comprehensive score.The Box-Behnken model of response surface method is used to obtain the primary and secondary relationship of the influence degree of each factor on the comprehensive score as follows:x 1>x 3>x 4>x 2,that is alcohol content>initial pH value>fermentation temperature>inoculation amount.The optimal conditions for the fermentation technology of seabuckthorn fruit vinegar are optimized by quadratic regression design:the alcohol content is 7.5%,the inoculation amount is 8%,the initial pH value is 4.5,and the fermentation temperature is 33℃.

关 键 词：沙棘果醋 发酵工艺 产酸量 感官评定 

分 类 号：TS264.22[轻工技术与工程—发酵工程]