| 红枣醋醋酸发酵工艺条件的优化 |
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| 引用本文： | 罗红霞,汪长钢,邱芳萍,黄彦芳,王建,石莉娜.红枣醋醋酸发酵工艺条件的优化[J].食品工业,2011(9). |
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| 作者姓名： | 罗红霞 汪长钢 邱芳萍 黄彦芳 王建 石莉娜 |
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| 作者单位： | 北京农业职业学院;长春工业大学; |
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| 基金项目： | 北京市教委科技计划面上项目KM200800005001 |
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| 摘 要： | 以北京郎家园枣为原料,结合现代发酵技术进行酿醋。首先对发酵方式进行选择,试验发现摇床发酵结果好于静置发酵。针对摇床发酵过程中摇床的转速、醋酸菌的接种量、发酵温度和初始酒精含量对发酵结果有影响,故采用单因素试验和响应面试验,寻找发酵最佳工艺条件,通过matlab软件对数据进行分析,研究得出最佳条件为:初始酒精含量6%、接种量5%、摇床转速160 r/min、发酵温度32℃。
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| 关 键 词： | 红枣醋 响应面 最佳条件 |
Optimization of Fermentation Conditions of Jujube Vinegar Aceticgopeptide |
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| Luo Hong-xia,Wang Chang-gang,Qiu Fang-ping,Huang Yan-fang,Wang Jian,Shi Li-na .College of Chemistry , Life Sciences,ChangChun University Of Technology,.College of Food , Biological Engineering,Beijing Vocational College ofAgriculture.Optimization of Fermentation Conditions of Jujube Vinegar Aceticgopeptide[J].The Food Industry,2011(9). |
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| Authors: | Luo Hong-xia Wang Chang-gang Qiu Fang-ping Huang Yan-fang Wang Jian Shi Li-na College of Chemistry Life Sciences ChangChun University Of Technology College of Food Biological Engineering Beijing Vocational College ofAgriculture |
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| Affiliation: | Luo Hong-xia2,Wang Chang-gang1,Qiu Fang-ping1,Huang Yan-fang2,Wang Jian2,Shi Li-na2 1.College of Chemistry and Life Sciences,ChangChun University Of Technology(Changchun 130012),2.College of Food and Biological Engineering,Beijing Vocational College ofAgriculture(Beijing102442) |
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| Abstract: | Using Beijing lang homeland dates for fermentation,by modern technology to brew vinegar.Firstly the fermentation means to undertake choosing,fermentation wave bed fermentation resulting in quiet place fermentation.According to wave bed fermentation process of acetic acid,acetic acid bacteria wave bed speed of inoculation quantity,fermentation temperature and initial alcohol content of fermentation results have influence,the single factor experiment and the response surface method optimization,looking for th... |
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| Keywords: | jujube vinegar response surface optimum condition |
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