一步发酵法加工柿果醋工艺参数优化

Optimization of the Technical Parameter for Persimmon Vinegar with One-step Fermentation Methodology

在传统自然发酵工艺基础上,为了缩短柿果醋发酵时间,以水柿为原料,采用二次正交旋转组合设计试验方案,通过响应面法研究只接种了酿酒活性干酵母的柿果醋的发酵规律及工艺参数。结果表明:发酵温度对醋酸含量有极显著的影响(P<0.01),酵母菌接种量对醋酸含量有显著影响(P<0.05)。建立了柿果醋一步发酵过程中发酵温度、酵母菌接种量和发酵时间3个因素对产品醋酸含量的二次多项式数学模型。最佳工艺参数为发酵温度30.9℃、酵母菌接种量0.87‰、发酵周期178 h。验证试验表明该模型可用于指导实际生产。

In order to shorten fermentation time and to provide theoretical foundation for persimmon processing, the technology of one-step fermentation of only inoculating activated dry yeast condition to pulp was applied to process persimmon vinegar with Diospyros kaki L. as the raw material on the basis of traditional nature fermentation technique. Response surface methodology was applied to study variation regularity of persimmon pulp fermentation and to optimize the technical parameters with the three-factor second orthogonal rotation combination experiment. The result showed that temperature had a highly significant influence on acetic acid content（p〈0.01 ） and yeast inoculation quantity had a significant influence on acetic acid content（p〈0.05）. A qnadratic-muhiphase mathematical model has been established between acetic acid content and parameters by analyzing variation regularity in persimmon pulp fermentation. The optimum fermentation parameters were obtained as temperature 30.9 ℃, yeast inoculation quantity 0.87‰ and fermentation time 178 h. Adequacy of the model equation was verified effectively and it is valuable for practical application.