响应面分析法确定刺梨醋的加工工艺

Optimized conditions based on RSM for the processing technology of rosa roxburghii tratt vinegar

在单因素的基础上,采用响应面分析法对影响发酵产醋的主要因素进行优化,建立影响因素与响应值之间的函数关系。根据回归方程寻优得出,最佳工艺条件为温度为30℃、接种量为4%、初始酒度为10%。发酵产醋量为11.56%。结果表明,响应面法对发酵产醋的条件优化合理,为工业生产提供理论依据。

According to the single factor experiments,response surface methodology（RSM） was utlilized to explore the main factor of fermentation.The relationship between influencing factor and response values is established.It as found that the procedure could achieve a good result when the sample was fermenting with tempertation 28 ℃,initial alcohol 10%,inoculun 4%.Fermentation product vinegar is 10.5%.The procedure of the extraction can be helpful to the factory-scale production.