响应面分析黑莓灵芝醋加工调制与优化研究

Optimization of blackberry ganoderma vinegar using response surface methodology

试验以黑莓和灵芝多糖作为主要原料,研究其制作醋酸饮料的最佳工艺条件。通过对影响黑莓灵芝醋发酵效果的多种相关因素进行了Plackett-Burman试验分析,并成功筛选出主效应因子,既黑莓浓浆和灵芝多糖用量比、菌液接种量、发酵温度和发酵时间。在Plackett-Burman设计基础上,进行了Box-Behnken Design中心复合实验,对主效应因子进一步优化。结果表明,黑莓灵芝醋调制最佳工艺条件为黑莓浓浆和灵芝多糖用量比100∶1.5、菌液接种量12.8%、发酵温度31℃和发酵时间15d。发酵后,黑莓灵芝醋中的营养含量和感官品质得到提升,总酸含量达到4.81%。

Blackberry and ganoderma lucidum polysaccharide were the main ingredients of a vinegar juice,the optimized processing conditions were studied.The Plackett-Burman test was carried out on a variety of related factors affecting the fermentation effect of blackberry ganoderma vinegar.The main factors including the ratio of blackberry concentrates and ganoderma polysaccharides,the inoculum size,fermentation temperature and fermentation time were slected.Based on the Plackett-Burman design,Box-Behnken Design Center composite experiment was carried out to further optimize the processing.The results showed that the optimum conditions for the preparation of blackberry ganoderma vinegar juice were:ration of blackberry concentrates and ganoderma lucidum polysaccharides 100∶1.5,inoculum amount 12.8%,fermentation at 31℃for 15 days.Conclusion:The nutrient content and sensory quality of the blackberry ganoderma vinegar were improved after fermentation,and the total acid was reached to 4.81%.