黑木耳红枣果醋的醋酸发酵工艺优化

Optimization of Acetic acid Fermentation Process for Fruit Vinegar of Auricularia auricular and Red Jujube

以黑木耳和红枣为主要原料酿造复合果醋,选取醋酸菌接种量、发酵温度、初始酒精度为影响因子,以果醋的总酸含量为响应值,在单因素试验基础上,采用Box-Behnken设计建立数学模型,优化果醋的醋酸发酵工艺条件。结果表明,黑木耳红枣果醋的醋酸发酵工艺的最佳参数为:醋酸菌接种量8%,发酵温度33℃,初始酒精度6.5%,在此优化条件下,果醋的总酸含量为6.14 g/100 m L,与模型预测值基本一致。

The Auricularia auricular and red jujube were used as raw materials to brew compound fruit vinegar. The inoculum size of acetobacter acetic, fermentation temperature and initial alcohol degree were chosen as influencing factors, and the total acidity content of fruit vinegar was selected as response value. A mathematical model was established by Box-Behnken design to optimize the acetic acid fermentation conditions of the fruit vinegar based on the single factor test. The results showed that the optimal fermentation conditions were determined as follows： the inoculum amount of acetobacter acetic 8%, fermentation temperature 33 ℃, and initial alcohol degree 6.5%. Under these optimal conditions, the total acidity of fruit vinegar content was 6.14 g/100 m L, which was consistent with the predicted value of the model.