响应面法优化发酵蓝莓果醋发酵工艺条件

以园蓝蓝莓为原料，在单因素试验基础上，运用Box-Behnken试验设计原理对蓝莓果醋的醋酸发酵工艺条件进行优化研究。 结果表明：利用响应面法优化的醋酸发酵工艺条件为初始pH值4.0、发酵时间为5.0 d、转速202 r/min、初始酒精度7.0%vol、发酵温度 30 ℃。 在此优化条件下，发酵的蓝莓果醋的醋酸产量为5.63 g/100 mL，产品不仅具有浓郁醋香，而且口感纯正柔和，具有典型的蓝莓 果香气。

Optimization of blueberry vinegar fermentation process by response surface methodology

Using yuanlan blueberry as raw material, on the basis of single factor experiments, acetic acid fermentation process conditions of blueberry vinegar were optimized by Box-Benhnken experimental design principle. The results showed that the optimal acetic fermentation process conditions were initial pH value 4.0, fermentation time 5.0 d, rotational speed 202 r/min, initial alcohol content 7.0%vol and fermentation temperature 30 ℃. Under the optimal conditions, the yield of acetic acid in fermented blueberry vinegar was 5.63 g/100 ml. The product not only had strong vinegar aro- ma, but also had pure and soft taste, and it had typical aroma of blueberry.