| 响应面法优化黄金梨果醋发酵条件 |
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| 引用本文： | 韩晓青,王然,吴昊,王佳,肖军霞,王成荣.响应面法优化黄金梨果醋发酵条件[J].中国食品学报,2011,11(7). |
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| 作者姓名： | 韩晓青 王然 吴昊 王佳 肖军霞 王成荣 |
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| 作者单位： | 1. 青岛农业大学食品科学与工程学院 山东青岛266109
2. 大连市金州区质量技术监督局 辽宁大连116100 |
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| 基金项目： | “十一五”国家科技支撑计划重点项目，国家梨产业技术体系建设专项，农业部“948”项目，青岛市科技局项目 |
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| 摘 要： | 本文对黄金梨果醋的发酵条件进行优化.通过单因素试验研究发酵温度、接种量、酒精度和装液量4个因素对黄金梨果醋醋酸含量的影响,再结合中心组合响应面设计优化主要工艺参数,建立各因子与醋酸含量的数学模型.结果表明黄金梨果醋的最佳发酵条件是:发酵温度31.3℃,醋酸菌接入量11.41％,初始酒精度6.89％,250 mL三角瓶装液量105.20 mL.在此条件下,黄金梨果醋醋酸含量可达6.02225 g/100 mL.
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| 关 键 词： | 黄金梨醋 响应面 优化 |
Optimization of Golden Pear Vinegar Fermentation Condition by Response Surface Methodology |
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| Han Xiaoqing,Wang Ran,Wu Hao,Wang Jia,Xiao Junxia,Wang Chengrong.Optimization of Golden Pear Vinegar Fermentation Condition by Response Surface Methodology[J].Journal of Chinese Institute of Food Science and Technology,2011,11(7). |
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| Authors: | Han Xiaoqing Wang Ran Wu Hao Wang Jia Xiao Junxia Wang Chengrong |
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| Affiliation: | Han Xiaoqing1 Wang Ran1 Wu Hao1 Wang Jia2 Xiao Junxia1 Wang Chengrong1(1College of Food Science and Engineering,Qingdao 266109,Shandong 2Quality and Technology Supervision Bureau of Jingzhou District,Dalian 116100,Liaoning) |
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| Abstract: | The optimization of golden pear vinegar fermentation conditions was studied in this paper.The effects of fermentation temperature,inoculation volume,alcohol degree,and fluid loading volume on the acetic acid content in golden pear vinegar were firstly studied through single-factor experiments.Then,the main parameters combination was optimized by using the central combination with response surface methodology and the relationships between acetic acid content and the four factors were modeled respectively.The... |
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| Keywords: | golden pear vinegar response surface optimization |
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