响应面法优化芒果果醋发酵工艺研究

以芒果为原料,在单因素试验的基础上,运用Box-Behnken试验设计原理对液态发酵芒果原浆果醋的生产工艺条件进行优化研究。结果表明:芒果酒精发酵阶段,在发酵时间为3d的条件下,酒精发酵优化工艺参数为:料液比1∶2、酵母接种量0.2%、发酵温度34℃、初始糖度18%,在此条件下,芒果酒精发酵酒精度6.62%。醋酸发酵最佳工艺条件为:醋酸菌接种量7.7%、发酵温度32.5℃、装料量30%、发酵时间7d,在此条件下,果醋的酸度为3.99g/dL,且其理化及卫生指标均符合国家相关标准。

Optimization of Mango Vinegar Fermentation Process by Response Surface Methodology

Taking mango as the raw material,on the basis of single factor experiment,using Box-Behnken experiment design principle to optimize the production process of liquid fermentation for mango vinegar.The results show that in the alcohol fermentation stage of mango,when the fermentation time is 3 days,the optimal parameters of alcohol fermentation are as follows:the solid-liquid ratio is 1∶2,the inoculation amount of yeast is 0.2%,the fermentation temperature is 34 ℃,the initial sugar content is 18%.Under such conditions,the alcohol content of mango alcohol fermentation is 6.62%.The optimum conditions for acetic acid fermentation are as follows:the inoculation amount of acetic acid bacteria is7.7%,the fermentation temperature is 32.5 ℃,the loading volume is 30%,and the fermentation time is 7 days.Under such conditions,the acidity of fruit vinegar is 3.99 g/dL,and its physical,chemical and hygienic indexes meet the relevant national standards.