| 软枣猕猴桃玫瑰醋发酵条件响应面法优化 |
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| 引用本文： | 钟 宝,李凤林,张传军. 软枣猕猴桃玫瑰醋发酵条件响应面法优化[J]. 中国酿造, 2016, 35(2): 88. DOI: 10.11882/j.issn.0254-5071.2016.02.020 |
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| 作者姓名： | 钟 宝 李凤林 张传军 |
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| 作者单位： | 吉林农业科技学院食品工程学院，吉林吉林132101 |
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| 基金项目： | 吉林农业科技学院校级青年基金（吉农院合字【2014】第205号） |
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| 摘 要： | 该试验以软枣猕猴桃、玫瑰为原料制作果醋，在单因素试验的基础上，利用响应面法对软枣猕猴桃玫瑰果醋的发酵工艺条件进行优化。采用Design-Expert 8.0.6设计软件进行分析，分析结果显示最优发酵条件为：温度32 ℃，初始pH值3.4，初始酒精度为7%vol。在此条件下果醋酸度最高可达5.39 g/100 mL。三个因素与果醋酸度之间建立的回归模型均为极显著，可用于实际生产预测。
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| 关 键 词： | 软枣猕猴桃 玫瑰 果醋 响应面 优化 |
Optimization of fermentation conditions of Actinidia arguta and Rosa rugosa vinegar by response surface methodology |
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| ZHONG Bao,LI Fenglin,ZHANG Chuanjun. Optimization of fermentation conditions of Actinidia arguta and Rosa rugosa vinegar by response surface methodology[J]. China Brewing, 2016, 35(2): 88. DOI: 10.11882/j.issn.0254-5071.2016.02.020 |
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| Authors: | ZHONG Bao LI Fenglin ZHANG Chuanjun |
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| Affiliation: | School of Food Technology, College of Jilin Agricultural Science and Technology, Jilin 132101, China |
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| Abstract: | Using Actinidia arguta and Rosa rugosa as main raw material, fruit vinegar was produced. Based on the single factor experiments results, the fermentation condition of the vinegar was optimized by response surface methodology. Using Design-Expert 8.0.6 analysis, the results showed that the optimal fermentation condition was temperature 32 ℃, initial pH 3.4, initial alcohol content 7%vol, and the maximum acetic acid concentration of the product was 5.39 g/100 ml. Multivariate regression analysis showed that the three factors all showed significant effect on the regression model, which could be used for practical prediction. |
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| Keywords: | Actinidia arguta Rosa rugosa fruit vinegar response surface methodology optimization |
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