响应面法优化山楂复合果醋发酵工艺

Optimization of Fermentation Conditions for Compound Hawthorn Fruit Vinegar by Response Surface Methodology

以山楂、红枣和枸杞为原料,采用响应面法优化复合果醋的发酵工艺条件。选取醋酸菌接种量、初始酒精度、发酵时间为影响因子,以复合果醋的总酸度为响应值,在单因素试验的基础上,采用Box-Behnken设计建立数学模型,进行响应面分析。结果表明:复合果醋发酵的最佳工艺条件为接种量5.7%、初始酒精度(vol)6.9%、发酵时间6天。在此优化条件下,复合果醋的总酸度为4.32g/dL,与理论计算值4.26g/dL基本一致,说明回归模型能较好地预测发酵后果醋的总酸度。

Hawthorn,jujube and goji are utilized as raw materials to brew fruit vinegar.Response surface methodology （RSM）is applied to optimize the fermentation conditions.Based on single experiment,the inoculating amount of yeast,initial alcohol content,fermentation time are chosen as influencing factors, and the acidity is selected as response value. The mathematical model is established by Box-Behnken design.The optimal fermentation conditions are determined as follows：inoculating amount of yeast is 5 .7%,initial alcohol content （vol）is 6 .9%,and fermentation time is 6 days.Under such optimal conditions,the acidity is 4.32 g/dL,which is close to the estimated value 4.26 g/dL attained by using regression model.It is included that this model can be used to predict the experiment results well.