山西老陈醋传统发酵工艺参数建模

为建立山西老陈醋传统发酵工艺参数模型，通过蒸料阶段、酒精发酵阶段、醋酸发酵阶段的正交试验，筛选酿造过程中影响最大的因素，并建立响应面模型。结果表明，山西老陈醋最佳发酵工艺条件为蒸料时间1.5 h、酒精发酵阶段水料比为3.3∶1（kg∶kg）、新醅酒精度为4.5%vol。在此优化工艺条件下，醋酸发酵结束后醋醅浸泡液中总酸含量为5.24 g/100 mL。酒精发酵主发酵时间为3 d，主发酵温度为32 ℃，周期为16 d。醋酸发酵顶火时间为3 d，顶火温度为45 ℃，周期为9 d。在最优工艺条件下生产并经过一年陈酿的山西老陈醋中各项理化指标均符合国家标准GB19777-2013。

Modeling of Shanxi extra aged vinegar traditional fermentation process parameters

In order to explore the traditional fermentation process parameters of Shanxi extra aged vinegar and build mathematic model, the most influential factors of steaming stage, alcohol fermentation stage and acetic acid fermentation stage were screened through the orthogonal tests to build a response surface model. The optimized parameters were steaming time 1.5 h, ratio of water to material 3.3∶1 (kg∶kg), new grains alcohol content 4.5%vol, the total acid content in the fermented grains soak was 5.24 g/100 ml. At the optimal conditions, in the alcohol fermentation stage, the main fermentation time was 3 d and temperature was 32 ℃, fermentation period was 16 d. The main acetic acid fermentation temperature would reach 45 ℃ in 3 d and fermentation period was 9 d. The physical and chemical index of Shanxi extra aged vinegar can meet the standards in GB/T 19777-2013 Product of geographical indication-Shanxi extra aged vinegar.