山楂果醋醋酸发酵工艺研究

Study on Acetic Acid Fermentation Process of Hawthorn Vinegar

[目的]优化山楂果醋醋酸发酵工艺参数。[方法]以山楂为原料,采用响应面优化山楂果醋醋酸发酵工艺,获得营养、风味、口感和色泽俱佳的山楂果醋。[结果]试验表明,山楂果醋发酵过程中,醋酸发酵的最优工艺参数为:接种量为7%,初始酒精度为10%,发酵温度为30℃,最优条件下产酸量为51.76 g/L,与预测值(51.77 g/L)的相对误差小。响应面试验中,接种量与初始酒精度的交互作用对醋酸的影响极显著(P<0.01),接种量与发酵温度的交互作用对醋酸的影响不显著(P>0.05),初始酒精度与发酵温度的交互作用对醋酸的影响不显著(P>0.05)。[结论]响应面优化山楂果醋发酵工艺合理可行,可为山楂果醋的进一步工业应用提供借鉴和参考。

[Objective]The fermentation process of hawthorn vinegar acetic acid was investigated.[Method]With hawthorn as material,acetic acid fermentation process of hawthorn vinegar was optimized by response surface methodology. [Result]The optimal fermentation process of hawthorn vinegar optimized by response surface methodology was as follows： inoculum size of 10% original alcohol content of 7% and fermentation temperature of 30 ℃,in the optimal condition the yield of acetic acid was 51. 76 g / L which was close to the predicted value（ 51. 77 g/L）. The interaction of inoculum size and original alcohol content was extremely significant（ P 0. 01）. On contrast,the interaction of others were non-significant（ P 0. 05）. [Conclusion]Thus,response surface methodology is advisable to be used for the process optimization of hawthorn vinegar,which can provide reference for further industrial application.