沙果果醋醋酸发酵工艺条件的优化

Optimization of Acetic Acid Fermentation Conditions of Crab-apple Vinegar

采用二次正交旋转回归设计对沙果果醋发酵工艺进行优化。在单因素试验的基础上选取接种量、初始酒精浓度、发酵时间、发酵温度为自变量,醋酸含量为检测指标,利用二次正交旋转回归设计试验,通过统计分析,建立数学模型。结果表明:所得回归方程达到极显著水平。果醋发酵的最佳工艺条件为:接种量9.78%、初始酒精度6.96%、发酵时间168h、发酵温度为31.26℃。在此工艺条件下,醋酸含量的理论值为6.5391g/dL,验证实测值为(6.531士0,08)g/dL,说明所优化的工艺参数可靠。

The quadratic regression rotation-orthogonal combination design is applied to optimize the fermentation conditions of crab-apple vinegar. On the basis of single-factor test, acetic acid inoculation amount, original alcohol degree, fermentation time and fermentation temperature are chosen, acetic acid content is as the detection indicator. The mathematical model is established through quadratic regression rotation-orthogonal combination design and statistical analysis. The results indicate that the obtained regression equation reaches to significant level. The optimum conditions of crab-apple vinegar are acetic acid inoculation amount of 9.78%, original alcohol degree of 6.96%, fermentation time of 168 h and fermentation temperature of 31.26 ℃. Under these conditions, the theoretical value of acetic acid content reaches 6. 5391 g/dL. The average validation value is（6. 531±0.08） g/dL. The optimized process parameters are stable.