利用响应面法优化枸杞醋的工艺研究

本实验通过响应面法研究了枸杞醋酒精发酵阶段生产工艺,根据单因素试验结果,选择了酵母接种量、酒精发酵温度和酒精发酵时间3个因素,以酒醅酒精度为考查指标对枸杞醋的酒精发酵阶段生产工艺进行响应面优化分析。结果表明:最佳生产工艺条件为酵母接种量11.5%、酒精发酵温度30℃和酒精发酵时间84 h,在此条件下进行的试验,酒醅酒精度达11.6%vol,实际结果和理论的预测结果高度吻合。

Optimization of processing technology of lycium barbarum vinegar by response surface methodology

In this experiment,the production process of alcohol fermentation stage of medlar vinegar was studied by response surface methodology.According to the results of single factor test,three factors were selected:yeast inoculation amount,alcohol fermentation temperature and alcohol fermentation time.Taking the accuracy of fermented grains as the inspection index,the production process of alcohol fermentation stage of medlar vinegar was optimized by response surface methodology.The results showed that the optimum production conditions were yeast inoculation amount of 11.5%,alcohol fermentation temperature of 30℃and alcohol fermentation time of 84 h,under these conditions,the alcohol content of fermented grains reached 11.6%vol,the actual results were highly consistent with the theoretical prediction results.