响应面法优化荞麦食醋酒精发酵工艺  

Optimization of alcoholic fermentation technology for buckwheat vinegar by response surface methodology

作　　者：杜津昊 季彬[1,2] 梁燕 芮文君 王治业 DU Jinhao;JI Bin;LIANG Yan;RUI Wenjun;WANG Zhiye(Institute of Biology,Gansu Provincial Academy of Sciences,Lanzhou 730099,China;Key Laboratory of Microbial Resources Exploitation and Application of Gansu Province,Lanzhou 730000,China;Gansu Food Inspection and Research Institute,Lanzhou 730031,China)

机构地区：[1]甘肃省科学院生物研究所,甘肃兰州730099 [2]甘肃省微生物资源开发利用重点实验室,甘肃兰州730000 [3]甘肃省食品检验研究院,甘肃兰州730031

出　　处：《中国酿造》2024年第5期162-167,共6页China Brewing

基　　金：甘肃省科学院青年科技创新基金项目(2021QN-02)。

摘　　要：为了提高荞麦食醋发酵过程中酒精发酵阶段的乙醇产量,以发酵醪酒精度为响应值,以固液比、酵母接种量、接种温度、发酵温度、发酵时间等因素为自变量,利用单因素结合响应面试验,优化荞麦醋酒精发酵工艺条件。结果表明,最佳酒精发酵工艺为固液比1∶4(g∶mL)、酵母接种量30%、酵母接种温度30℃,发酵温度28℃,发酵时间7 d。在此优化条件下,酒精度为9.52%vol,比优化前(8.51%vol)提高了11.9%。In order to improve the ethanol production during the alcoholic fermentation stage in the fermentation technology of buckwheat vinegar,with the ethanol content of fermentation mash as the response value,and the factors such as liquid-to-solid ratio,yeast inoculation,inoculation temperature,fermentation temperature and time as independent variables,the alcoholic fermentation technology conditions of buckwheat vinegar were optimized by single-factor experiments and response surface experiments.The results showed that the optimal alcoholic fermentation technology was obtained as follows:liquid-to-solid ratio 1∶4(g∶ml),yeast inoculum 30%,inoculation temperature 25℃,fermentation temperature 28℃and fermentation time 7 d.Under these optimal conditions,the alcohol content was 9.52%vol,which was 11.9%higher than before optimization(8.51%vol).

关 键 词：荞麦食醋 酒精发酵 响应面试验法 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]