摘要
采用响应面分析法(RSM)优化黑加仑果醋发酵的工艺条件。在初始酒精体积分数、pH值、装液量、摇床转速4个因素的单因素试验基础上,采用Box-Behnken试验设计,通过响应面分析,对黑加仑果醋的发酵工艺条件进行优化。结果表明:黑加仑果醋发酵的最佳工艺条件为:初始酒精体积分数5.7%、pH4.5、装液量97mL/500mL、摇床转速126r/min,在此条件下的验证实验表明,黑加仑果醋的醋酸转化率为96.78%。黑加仑发酵型果醋呈玫瑰红色,果香浓郁,酸爽柔和。
Response surface methodology was used to optimize fermentation conditions for black currant fruit vinegar.Based on the results of single factor experiments,Box-Behnken experiment design was used to analyze and optimize initial alcohol concentration,pH,ratio of medium volume to shake flask volume and rotational speed.The optimal fermentation conditions were determined as follows： initial alcohol concentration 5.7%,initial pH 4.5,ratio of medium volume to shake flask volume 97：500,and rotational speed 126 r/min.Further validation experiments showed that the conversion rate of acetic acid was 96.78% under the optimal conditions.The black currant fruit vinegar obtained showed red rose color,strong fruity aroma and pleasant soft sour taste.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第1期157-161,共5页
Food Science
基金
黑龙江省研究生创新科研基金项目(YJSCX2011-263HLJ)
关键词
黑加仑
果醋
发酵
响应面
优化
black currant
fruit vinegar
fermentation
response surface methodology
optimization
