响应面法优化壶瓶枣醋的工艺研究

采用液态发酵法,以壶瓶枣为原料,酒精度及总酸含量为评价指标,通过单因素试验和响应面设计优化酒化、醋化阶段的发酵工艺。结果表明,酒化阶段最佳发酵工艺参数为:可溶性固形物含量(SSC)7%、酵母菌接种量0.3%、发酵温度28.5℃;醋化阶段最佳发酵工艺参数为:初始酒精度8%、巴氏醋酸菌接种量3.5%、发酵温度36.5℃。在此优化条件下酿制的壶瓶枣醋总酸含量可达4.9g/dL。

Study on Process Optimization of Ziziphus jujube Vinegar by Response Surface Methodology

Liquid fermentation is used to optimize the fermentation process of Ziziphus jujube in the stage of alcoholization and acetification by single factor test and response surface design, taking the alcoholicity and aotal acid content of Ziziphus jujube as the evaluation indexes. The results show that the optimum fermentation parameters in alcoholization stage are as follows: soluble solids content (SSC) is 7%, yeast inoculation amount is 0.3%, fermentation temperature is 28.5 ℃.The optimum fermentation parameters in acetification stage are as follows: initial alcohol content is 8%, inoculation amount of pasteurized acetic acid bacteria is 3.5%, fermentation temperature is 36.5 ℃. Under the optimum conditions, the total acid content of Ziziphus jujube vinegar could reach 4.9 g/dL.