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投稿时间：2015-04-02
投稿时间：2015-04-02
中文摘要: 以红树莓为原料，采取酒精发酵和醋酸发酵两步发酵法，研制红树莓果醋。在醋酸菌接种量、发酵温度、发酵时 间、装液量 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，对红树莓果醋醋酸发酵工艺 条件进行优化。结果表明：红树莓果醋的最佳发酵工艺条件为：醋酸菌接种量为 11 %、发酵时间为 9 d、发酵温度为31 ℃、装液量为 14 %，在此条件下发酵所得红树莓果醋的醋酸产量为 4.76 g/100 mL，果香浓郁，酸味柔和。
Abstract:The alcoholic fermentation and acetic fermentation were used to produce red raspberry vinegar. Based on the results of single factor experiments， acetic acid bacteria inoculation amount， fermentation temper－ ature， fermentation time and ratio of medium volume to flask volume were optimized by Box-Behnken experi－ ment design. The optimal fermentation conditions were determined as follows： acetic acid bacteria inoculum amount of 11 %， fermentation temperature of 31 ℃， fermentation time of 9 d and ratio of medium volume to shake flask volume of 14 %. The further validation experiment showed that the yield rate of acetic acid was 4.76 g/100 mL under the optimal conditions. The red raspberry vinegar obtained had strong fruity aroma and pleasant soft sour taste.
keywords: red raspberry vinegar acetic acid fermentation response surface methodology process parameters
文章编号：201606023 中图分类号： 文献标志码：A
基金项目:国家自然科学基金青年科学基金项目（21306002）；公益性行业（农业）科研专项（201103037）；北京市教委科技计划面上项目（KM201510858001）； 北京电子科技职业学院科技类博士资助课题 （YZKB2014005）
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