响应面法优化红提果醋的发酵条件
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摘要
以新疆红提为原料,采用液态发酵法得到红提果醋。通过单因素试验考察初始酒精度、醋酸菌接种量、冰醋酸添加量、发酵温度4个因素对红提果醋发酵酸度的影响。在单因素试验基础上采用响应面法分析各因素对红提果醋的影响并优化得到最佳发酵工艺参数。结果表明:红提果醋最佳发酵条件为初始酒精度6%,醋酸菌接种量10%,冰醋酸添加量1%,发酵温度30℃。在此条件下红提果醋实际酸度为6.79g/dL,与预测值6.85g/dL偏差较小,说明该模型可靠,响应面法对红提果醋发酵条件优化具有可行性。
In this paper,the red grape is as the raw material,liquid fermentation method is used to process red grape fruit vinegar,and the effects of initial alcohol content,inoculation amount of acetic acid,additive amount of glacial acetic acid,fermentation temperature on the fermentation acidity of red grape fruit vinegar are investigated by single factor experiment.Based on the single factor experiment,the response surface method is used to analyze the influence of various factors on the red grape fruit vinegar and the fermentation parameters are optimized.The results show that the optimum fermentation conditions for red grape fruit vinegar are initial alcohol content of 6%,acetic acid inoculation amount of 10%,glacial acetic acid additive amount of 1%and fermentation temperature of30℃.Under such conditions,the actual acidity of red grape fruit vinegar is 6.79 g/dL,which has a small deviation with the predicted value of 6.85 g/dL,it indicates that the model is reliable,the response surface method is feasible to optimize the fermentation conditions of red grape fruit vinegar.
In this paper,the red grape is as the raw material,liquid fermentation method is used to process red grape fruit vinegar,and the effects of initial alcohol content,inoculation amount of acetic acid,additive amount of glacial acetic acid,fermentation temperature on the fermentation acidity of red grape fruit vinegar are investigated by single factor experiment.Based on the single factor experiment,the response surface method is used to analyze the influence of various factors on the red grape fruit vinegar and the fermentation parameters are optimized.The results show that the optimum fermentation conditions for red grape fruit vinegar are initial alcohol content of 6%,acetic acid inoculation amount of 10%,glacial acetic acid additive amount of 1%and fermentation temperature of30℃.Under such conditions,the actual acidity of red grape fruit vinegar is 6.79 g/dL,which has a small deviation with the predicted value of 6.85 g/dL,it indicates that the model is reliable,the response surface method is feasible to optimize the fermentation conditions of red grape fruit vinegar.
引文
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[14]韩晓青,王然,吴昊,等.响应面法优化黄金梨果醋发酵条件[J].中国食品学报,2011,11(7):124-132.
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[19]刘小杰,何国庆,陈启和,等.黑曲霉β-葡萄糖苷酶发酵培养基的优化[J].中国食品学报,2006,6(2):6-10.
[2]邓彩霞,张平.新疆伊犁河谷红地球品种葡萄贮藏现状及保鲜产业发展对策[J].保鲜与加工,2015(5):62-66.
[3]冯悦悦,李喜宏,邵重晓,等.新疆红提葡萄贮藏期冰点研究[J].食品工业科技,2012,33(8):356-358.
[4]李新,鉏晓艳,王少华,等.红提果醋发酵工艺与挥发性风味成分分析[J].湖北农业科学,2014,53(14):3370-3372.
[5]娄静文.小白杏果酒果醋酿造工艺的研究[D].石河子:石河子大学,2015.
[6]向进乐,罗磊,郭香凤,等.果醋功能性研究进展[J].食品科学,2013,34(13):356-360.
[7]王志煌.椰枣果醋的加工工艺及抗氧化活性研究[D].海口:海南大学,2017.
[8]向进乐.枳椇果梗发酵特性及其果醋功能性研究[D].咸阳:西北农林科技大学,2012.
[9]王学英,安冬梅.葡萄果醋加工工艺研究[J].中国调味品,2014,39(6):89-92.
[10]徐敏.山葡萄皮渣醋的酿造、催陈及抗氧化活性研究[D].长春:吉林大学,2017.
[11]牛广财,朱丹,魏文毅,等.沙棘果醋饮料的研制[J].食品工业科技,2012,33(23):226-228.
[12]顾采琴,陈婉玲,郑志茂,等.菠萝皮渣半固态法酿醋工艺[J].食品科学,2010,31(16):56-60.
[13]牛广财,严宝冬,朱丹,等.响应面法优化黑加仑果醋的发酵条件[J].食品科学,2012,33(1):157-161.
[14]韩晓青,王然,吴昊,等.响应面法优化黄金梨果醋发酵条件[J].中国食品学报,2011,11(7):124-132.
[15]王福源.现代食品发酵技术[M].北京:中国轻工业出版社,1998:506-556.
[16]蔡定域.酿酒工业分析手册[M].北京:中国轻工业出版社,1988.
[17]黄伟坤.食品检验与分析[M].北京:中国轻工业出版社,1989.
[18]李加兴,孙金玉,陈双平,等.猕猴桃果醋发酵工艺优化及质量分析[J].食品科学,2011,32(24):306-310.
[19]刘小杰,何国庆,陈启和,等.黑曲霉β-葡萄糖苷酶发酵培养基的优化[J].中国食品学报,2006,6(2):6-10.