| 响应面法优化百香果果醋发酵工艺及质量分析 |
| |
| 引用本文： | 康超,杨玉霞,冯珍,帅良,罗杨合,段振华,伍淑婕. 响应面法优化百香果果醋发酵工艺及质量分析[J]. 中国酿造, 2018, 37(8): 186. DOI: 10.11882/j.issn.0254-5071.2018.08.037 |
| |
| 作者姓名： | 康超 杨玉霞 冯珍 帅良 罗杨合 段振华 伍淑婕 |
| |
| 作者单位： | （1.贺州学院 食品科学与工程技术研究院，广西 贺州 542899；2.贺州学院 食品与生物工程学院，广西 贺州 542899；3.广西果蔬保鲜和深加工研究人才小高地，广西 贺州 542899；4.大连工业大学 食品学院，辽宁 大连 116034） |
| |
| 基金项目： | 广西高校中青年教师基础能力提升项目（2017KY0656）；贺州学院博士启动基金（HZUBS201515）；广西特色果蔬深加工与保鲜技术研究（YS201601）；广西特聘专家专项经费（厅发[2016]21号） |
| |
| 摘 要： | 以百香果为原料，总酸含量为评价指标，通过单因素试验、析因试验及响应面法优化液态发酵百香果果醋的发酵工艺条件，并对百香果果醋的质量进行评价。结果表明，百香果果醋发酵最佳工艺参数为：巴氏醋酸菌（Acetobacter pasteurianus）接种量11%、发酵温度30 ℃、初始酒精度7%vol、转速166 r/min、发酵时间10 d。在此优化条件下，百香果果醋总酸含量为5.37 g/100 mL，其理化指标和卫生指标均符合国家相关标准。
|
| 关 键 词： | 百香果 果醋发酵 工艺优化 响应面法 质量分析 |
Optimization of fermentation technology for Passiflora edulis vinegar by response surface methodology and its quality analysis |
| |
| KANG Chao,YANG Yuxia,FENG Zhen,SHUAI Liang,LUO Yanghe,DUAN Zhenhua,WU Shujie. Optimization of fermentation technology for Passiflora edulis vinegar by response surface methodology and its quality analysis[J]. China Brewing, 2018, 37(8): 186. DOI: 10.11882/j.issn.0254-5071.2018.08.037 |
| |
| Authors: | KANG Chao YANG Yuxia FENG Zhen SHUAI Liang LUO Yanghe DUAN Zhenhua WU Shujie |
| |
| Affiliation: | (1.Research Institute of Food Science & Engineering Technology, Hezhou University, Hezhou 542899, China; 2.College of Food and Biological Engineering, Hezhou University, Hezhou 542899, China; 3.Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables, Hezhou 542899, China; 4.School of Food Science and Techndogy, Dalian Polytechnic University,Dalian 116034, China) |
| |
| Abstract: | Using Passiflora edulis as raw material and total acid content as evaluation index, fermentation technology conditions of P. edulis vinegar were optimized by single factor experiments, factorial experiments and response surface methodology, and its quality was evaluated. The results showed that the optimal fermentation conditions were determined as follows: Acetobacter pasteurianus inoculum 11%, fermentation temperature 30 ℃, initial alcohol content 7%vol, rational speed 166 r/min, fermentation time 10 d. Under the optimal conditions, total acid content in P. edulis vinegar was 5.37 g/100 ml. Physical and chemical indexes and sanitary indexes were up to relevant national standards. |
| |
| Keywords: | Passiflora edulis vinegar fermentation technology optimization response surface methodology quality analysis |
|
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
