响应面法对藕渣制莲藕醋发酵工艺的优化

采用响应面分析法（RSM）优化莲藕渣醋的发酵工艺条件。在初始酒精含量、醋酸杆菌接种量、发酵时间3个因素的单因素实验基础上,采用Box-Behnken实验设计,通过响应面分析,对莲藕渣醋的发酵工艺条件进行优化。结果表明,发酵温度为30℃时,莲藕渣醋的最佳发酵工艺条件:初始酒精度8.8%、接种量7.3%、发酵时间为6 d。在此条件下莲藕渣醋的总酸为56.3 g/L,与理论预测值56.43 g/L接近。经此工艺所制得的莲藕渣醋,呈亮丽的橘黄色,醋酸含量适中,维生素C含量较高,重金属和微生物指标检测合格。 

Optimization of fermentation process of lotus root vinegar prepared with lotus root pomace by response surface methodology

To optimize the fermentation conditions of lotus root pomace vinegar by response surface analysis ( RSM) . Based on the results of single factor experiment of three factors, the initial alcohol content, the added amount of acetobacter and the time of fermentation, the Box-Behnken experiment was used to optimize the fermentation conditions of lotus root pomace vinegar by response surface analysis. The results showed that the optimum fermentation conditions were as follows: the initial alcohol content was 8.8%, the inoculation amount was 7.3% and the fermentation time was 6 days at the fermentation temperature was30 ℃.Under this condition, the acetic acid yield of lotus root pomace vinegar was 56.3 g/L, which was close to the theoretical predicted value of 56.4279 g/L. The process of the lotus root pomace vinegar was bright orange, acetic acid content was moderate, vitamin C content was higher, heavy metal and microbial indicators were qualified.