| 响应面法优化桃子果醋生产工艺的研究 |
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| 引用本文： | 王岩.响应面法优化桃子果醋生产工艺的研究[J].中国调味品,2012,37(4):64-65. |
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| 作者姓名： | 王岩 |
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| 作者单位： | 江苏食品职业技术学院江苏省食品加工技术研发中心,江苏淮安,223003 |
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| 摘 要： | 研究桃子果醋的酿造工艺条件,利用响应面分析实验并得到最佳工艺条件.结果表明,酿造桃子果醋的最适宜工艺条件为:酒精发酵阶段糖度为15.9％,接种量0.3％,发酵温度为25℃,发酵时间7天,醋酸发酵阶段,接种量11.4％,底物浓度7.8％,醋酸菌的适宜生长温度为30℃,果醋酸度达到4.53％.
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| 关 键 词： | 桃子 果醋 发酵 |
Research on the process technique of peach vinegar by response surface methodology |
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| WANG Yan.Research on the process technique of peach vinegar by response surface methodology[J].China Condiment,2012,37(4):64-65. |
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| Authors: | WANG Yan |
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| Affiliation: | WANG Yan(Jiangsu Food Vocational College,Jiangsu Food Processing Research Center,Huaian 223003,China) |
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| Abstract: | This paper studied the brewing conditions of fruit vinegar from peach by response surface methodology.The result indicated that the optimum condition of making peach fruit vinegar is 15.9% sugar degree,inoculum size 0.3%,25 ℃ and 7 days time in alcoholic fermentation phase,and 11.4% inoculum,7.8% alcohol and 30 ℃ in vinegar fermentation phase.The acidity of fruit vinegar is 4.53%. |
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| Keywords: | peach fruit vinegar fermentation |
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