二次通用旋转组合设计优化杏皮渣醋酒精发酵阶段工艺

Optimization of Alcoholic Fermentation Conditions of Apricot Dregs Vinegar by Quadratic General Rotary Unitized Design

以杏皮渣为原料,采用果酒酵母和产酯酵母对杏皮渣汁进行酒精发酵。研究了果酒酵母和产酯酵母的用量对杏皮渣汁发酵产酯量和酒精产量的影响,同时研究了初始可溶性固形物含量、初始pH、接种量和发酵时间对酒精产量的影响。利用二次通用旋转组合设计优化酒精发酵工艺参数。结果表明:果酒酵母与产酯酵母的比例为2∶1(V/V)时,产酯量为0.104g/L,酒精度为6.25%(V/V)。当最佳可溶性固形物含量为18%,最佳初始pH值为3.8,最佳接种量为3%(V/V),最佳发酵时间为5天时,杏皮渣汁发酵的酒精度可达7.26%(V/V)。

The experiment of alcoholic fermentation of apricot dregs vinegar with apricot dregs is con-ducted.The effect of the amount of wine yeast and ester yeast on the yield of both ester and alcohol is studied.The effects of initial content of soluble solid,initial pH,inoculums and fermentation time on alcohol content are studied.The parameters of alcoholic fermentation are optimized by means of quad-ratic general rotary unitized design.The results show that the ratio of wine yeast to ester yeast is 2∶1 （V/V）,the ester content is 0.104 g/L,and the alcohol content is 6.25% （V/V）.The optimal condi-tions of fermentation are as follows：the content of soluble solid is 18%,pH 3.8,inoculums of 3%, the fermentation time is 5 days.In such conditions,the alcohol yield can reach 7.26%（V/V）.