酿制灵芝功能饮料醋工艺参数的优化

Optimization of technical parametres for brewing Ganoderma lucidum functional seasoned vinegar

通过自分离的醋酸工程菌在灵芝深层发酵液中的生物反应,对生产灵芝功能饮料醋的工艺条件进行了实验研究。采用正交实验与神经网络相结合的方法,建立了灵芝功能饮料醋生产工艺因素之间的非线性映射模型。通过优化获得最佳生产工艺条件是:酒精加入量:6．5±0．2％;灵芝液加入量:30±1％;生物反应时间:72h;醋酸茵接种量:10％。

This paper study the technology and technical conditions of seasoned vinegar with Ganoderma lucidum through acetobacter fermentation in cultivation liquids of Ganoderma lucidum. The data of technical parameters were obtained by using orthogonal experiments on the basis of these data, we use the methods of Artificial neural networks to establish a model of technological factors in fermentation and with help of this model, conclude that by simulating and optimizing the best producing technical parameters are as follows ： The alcoholicity is 6.5 ＋ 0.2% ; Amounts of added Ganoderma lucidum is 30 _＋ 1% , fermenting times is 72h; inoculated acetobacter is 10%o