响应面法优化苦荞麦复合醋的发酵工艺  

Optimization of Fermentation Process of Tartary Buckwheat Compound Vinegar by Response Surface Methodology

作　　者：孙瑶[1] 张美玲 鄢家豪 乔菲 任晓莉[1] Sun Yao;Zhang Meiling;Yan Jiahao;Qiao Fei;Ren Xiaoli(Taiyuan Institute of Technology,Taiyuan 030008,China)

机构地区：[1]太原工业学院,山西太原030008

出　　处：《广东化工》2023年第9期51-55,共5页Guangdong Chemical Industry

基　　金：太原工业学院大学生创新创业项目(DK2020125)。

摘　　要：以产自山西朔州的苦荞麦和运城酥梨作为实验材料,采用液态发酵法制备苦荞复合醋,对醋酸菌的接种量、初始pH、发酵的温度以及摇床转速等4个因素进行单因素试验,以总酸含量作为评价指标。在单因素试验的基础上,利用响应面法优化得到苦荞复合醋醋酸发酵的最佳工艺条件:醋酸菌接种量0.84%、pH 5.12、发酵温度32.62℃,在此条件下发酵获得的苦荞复合醋的总酸含量为2.83 g/100 mL。The tartary buckwheat produced in Shouzhou and Yuncheng crisp pear were used as experimental materials.A liquid fermentation method was used to prepare tartary buckwheat compound vinegar.Single factor experiments were conducted,including the inoculation amount,pH,fermentation temperature,and shaker speed,with the total acid content as the response value.Based on the single factor experiments,response surface methodology was used to optimize the optimal fermentation conditions for tartary buckwheat compound vinegar.The results demonstrate that at 32.62℃,pH 5.12,with an inoculation level of 0.84%of acetic acid bacteria,the total acid content of tartary buckwheat compound vinegar obtained by fermentation was 2.83 g/100 mL.

关 键 词：苦荞麦 复合醋 液体发酵 响应面法 总酸含量 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]