响应面法优化百香果醋的发酵条件

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。 

Optimization of fermentation conditions for Passiflora edulis vinegar by response surface methodology

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.