响应面法优化血管保健果醋发酵工艺参数

Optimization of Fermentation Technical Parameters of Vascular Healthcare Fruit Vinegar by Response Surface Methodology

果醋饮料发酵过程中添加山楂、红枣、木耳和生姜,研究血管保健醋的发酵工艺优化。在酒精发酵阶段,首先通过单因素试验,然后通过正交试验确定酒精发酵的最优工艺参数:乳酸菌接种量为2.0%,初始pH值为4.5,初始糖度为16%,发酵温度为29℃。在第二阶段醋酸发酵过程,首先通过单因素试验,然后通过响应面方法确定醋酸发酵的最优工艺参数:醋酸菌接种量为10%,初始酒精度为10%,发酵温度为30℃。

The fermentation process of vascular health-care fruit vinegar is optimized by adding hawthorn,red jujube,agaric and ginger during processing.In the alcohol fermentation stage,the single factor test is firstly used,and then adopt the orthogonal test to determine the optimal fermentation process parameters：the lactic acid bacteria inoculum size is 2.0%,the initial pH value is 4.5,the initial sugar content is 16%,the fermentation temperature is 29 ℃.In the acetic acid fermentation stage,the single factor test is firstly adopted,and then the optimum process parameters of acetic acid fermentation are determined by response surface methodology：the acetic acid bacteria inoculum size is10%,the initial alcohol content is 10%,the fermentation temperature is 30 ℃.