| 响应面法优化百香果醋的发酵条件 |
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| 引用本文： | 响应面法优化百香果醋的发酵条件[J]. 食品工业科技, 2013, (01): 145-149. DOI: 10.13386/j.issn1002-0306.2013.01.059 |
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| 摘 要： | 研究并优化了百香果醋的酿造工艺。在单因素实验的基础上,通过正交实验得到酒精发酵阶段的最佳工艺参数:发酵温度30℃,糖度14%,接种量0.15%。并采用响应面法(RSM)得到醋酸发酵阶段的最佳工艺参数:发酵温度32.5℃,初始酒精度6%,接种量11%,在此条件下进行实验,发酵果醋酸度达到4.54%。发酵得到的果醋具有百香果特有的香味,酸爽柔和。
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| 关 键 词： | 百香果 果醋 响应面法 |
| 收稿时间： | 2012-07-23 |
Optimization of fermentation conditions for Passiflora edulis vinegar by response surface methodology |
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| Optimization of fermentation conditions for Passiflora edulis vinegar by response surface methodology[J]. Science and Technology of Food Industry, 2013, (01): 145-149. DOI: 10.13386/j.issn1002-0306.2013.01.059 |
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| Abstract: | The production processing of Passiflora edulis vinegar was studied.Based on single experiments, the optimal parameters of alcohol fermentation were confermed through orthogonal experiment as follows:fermentation temperature at 30℃, 14g/100mL sugar, 0.15% inoculation quantity.The response surface methodology (RSM) was employed to study the optimal parameter of acetic fermentation, the optimal parameters as follows:fermentation temperature at 32.5℃, 6% of initial alcohol content, 11% inoculation quantity.Under these conditions, the acidity of Passiflora edulis vinegar was 4.54%.The fermentation fruit vinegar had a peculiar smell of Passiflora, with adequate sweet and acidity. |
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| Keywords: | Passiflora edulis fruit vinegar response surface methodology (RSM) |
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