响应面法优化芡实醋酒精发酵阶段工艺条件  

Optimization of Technological Conditions for Alcoholic Fermentation Stage of Euryale Ferox Vinegar Through Box-Behnken Design

作　　者：戴缘缘 谢小花[1] 陈静[1] 肖陆飞[1] 安晓婷[1] DAI Yuanyuan;XIE Xiaohua;CHEN Jing;XIAO Lufei;AN Xiaoting(School of Food and Environmental Engineering,Chuzhou Vocational and Technical College,Chuzhou 239000,China)

机构地区：[1]滁州职业技术学院食品与环境工程学院,安徽滁州239000

出　　处：《玉溪师范学院学报》2023年第3期52-61,共10页Journal of Yuxi Normal University

基　　金：安徽省高等学校优秀青年人才支持计划重点项目(gxyqZD2022127);滁州职业技术学院自科重点项目(YJZ-2020-04)。

摘　　要：为了提高芡实醋酒精发酵阶段的酒精产量,向酶解后的芡实浆中接种酵母菌进行发酵,利用响应面法探索酒精发酵阶段的工艺条件,并构建响应值与各因素之间的回归模型.最终获得芡实醋酒精发酵阶段最佳工艺参数为:葡萄糖添加量10g/100mL,接种量0.40%,发酵温度31.0℃,发酵时间3.0d,pH5.6,此时芡实醋酒精发酵液酒精度为(8.09±0.05)%.研究结果可为芡实醋醋酸发酵阶段的研究及后续保健饮品的开发提供参考.To increase the alcohol yield at the alcoholic fermentation stage of euryale ferox vinegar,euryale ferox pulp after enzymatic hydrolysis was inoculated with saccharomyces.Box-Behnken design was used to explore the process conditions of alcoholic fermentation stage,and the corresponding regression model between response value and each factor was constructed.Finally,the optimal technological parameters of the alcoholic fermentation stage were obtained as follows:when glucose addition was at 10 g/100 mL,inoculum size 0.4%,temperature 31.0℃.time 3.0 d and pH 5.6,the alcoholicity in the fermented liquid reached(8.09±0.05)%.The results of this study can provide reference for the research on the acetic acid fermentation stage of euryale vinegar and the subsequent development of health drinks.

关 键 词：响应面法 芡实醋 酒精发酵 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]