响应面法优化桦树汁醋醋酸发酵工艺  

Optimization of Acetic Acid Fermentation Process of Birch Juice by Response Surface Methodology

作　　者：曲薇 王玉红 姜秀煜 魏婷婷 贾鹏博 QU Wei;WANG Yuhong;JIANG Xiuyu;WEI Tingting;JIA Pengbo(Jiamusi Branch of Heilongjiang Academy of Forestry Sciences,Heilongjiang Jiamusi 154000)

机构地区：[1]黑龙江省林业科学院佳木斯分院,黑龙江佳木斯154000

出　　处：《林业科技》2024年第3期41-46,共6页Forestry Science & Technology

基　　金：黑龙江省省属科研院所基础项目“桦树汁发酵醋饮品开发的研究”(Jfy2022-02)。

摘　　要：以桦树汁为原料,筛选出适合桦树汁醋醋酸发酵的菌种;在此基础上,通过单因素和响应面试验优化桦树汁醋发酵工艺。结果表明:最适用于桦树汁醋酸发酵的商业菌种为沪酿1.01号醋酸菌;最佳发酵工艺为:初始酒精度7%、醋酸菌接种量11%、发酵温度28℃,此条件下酿造的桦树汁醋呈微黄色,透明澄清,入口清爽,具有果醋的酸味和桦树汁的清香,风格独特,以期为桦树汁醋工业化开发以及桦树汁的综合利用提供一定的理论基础。Using birch juice as raw material,the strains suitable for acetic acid fermentation of birch juice were screened.On this basis,the fermentation process of birch juice vinegar was optimized by single factor and response surface tests.The results showed that the most suitable commercial strain for acetic acid fermentation of birch juice was acetic acid bacterium HuNiang 1.01.The optimum fermentation process was as follows:the initial alcohol content was 7%,the inoculation amount of acetic acid bacteria was 11%,and the fermentation temperature was 28 ℃.Under these conditions,the brewing birch juice vinegar was slightly yellow,transparent and clear,and the mouth was fresh.It had the sour taste of fruit vinegar and the fragrance of birch juice,and the style was unique,in order to provide a certain theoretical basis for the industrial development of birch juice vinegar and the comprehensive utilization of birch juice.

关 键 词：桦树汁 桦树液醋 菌种筛选 发酵工艺 响应面法 

分 类 号：TS202.1[轻工技术与工程—食品科学]