薏苡仁醋的醋酸发酵工艺条件响应面法优化

Optimization of Acetic Fermentation Process for Semen Coicis Vinegar by Response Surface Methodology

以薏苡仁发酵酒为原料,筛选醋酸菌菌种,并在单因素试验基础上,运用响应面法对薏苡仁醋的醋酸发酵工艺条件进行优化研究。结果表明:选择醋酸杆菌AS1.41作为发酵菌种;响应面优化的最佳工艺条件为装液量20%、发酵温度30℃、发酵时间5.5d、初始pH4.2、初始酒精度7.5%、醋酸菌接种量12.60%;在此条件下发酵得到的薏苡仁醋的醋酸产量为6.76g/100mL,醋香浓郁,有薏苡仁的典型香气,口感柔和纯正。

This study reports on the optimization of acetic acid fermentation for semen coicis vinegar using response surfacemethodology. Results indicated that Acetobacter AS1.41 was selected as fermentation bacteria. The optimal fermentationconditions were 20% medium volume in a 250-mL conical flask, fermentation temperature of 30 ℃, fermentation timeof 5.5 d, initial pH 4.2, initial alcohol degree of 7.5% and inoculum （acetic acid bacteria） amount of 12.60%. Under theseconditions, acetic acid content was 6.76 g/100 mL in the pearl barley vinegar obtained. It had a typical aroma of coix seedand a soft and pure taste.