摘要
以红心火龙果和柚子为原料,以醋酸产量为指标,在单因素试验的基础上利用Box-Benhnken设计响应面试验,优化了红心火龙果柚子复合醋的发酵工艺。试验结果表明:红心火龙果柚子复合果醋发酵的最佳工艺条件为初始酒精度7.24%、发酵温度35.48℃、果醋菌接种量572.4mg/L,此条件下醋酸的理论产率最大,为0.94mol/L。
In this experiment, red pitaya and pomelo are used as the raw materials, on the basis of single- factor experiment, use Box-Benhnken to design the response surface experiment with the acetic acid content as the response value and obtain the optimum fermentation technological parameters of the compound vinegar. The optimum parameters are as follows: the initial alcoholic degree is 7.24%, the fermentation temperature is 35.48 ℃, the inoculation amount of acetic acid bacteria is 572.4 mg/L, under these conditions, the theoretical value of acetic acid content is the highest of 0.94 mol/L .
作者
熊亚
李敏杰
XIONG Ya;LI Min-jie(College of Biological and Chemical Engineering, Panzhihua University, Panzhihua,617000, China;Engineering Technology Center of Characteristic Biological Resourcesof Panzhihua Dry-hot Valley, Panzhihua 617000, China)
出处
《中国调味品》
CAS
北大核心
2019年第6期134-139,共6页
China Condiment
基金
攀枝花学院大学生创新创业计划训练项目(201711360071)
关键词
红心火龙果
柚子
复合醋
响应面法
red pitaya
pomelo
compound vinegar
response surface method
