响应面法优化香瓜果醋酿造工艺

Response Surface Optimization of Muskmelon Fruit Fermentation for Vinegar

以新鲜香瓜为原料,采用单因素、Box-Benhnken响应面试验设计优化香瓜果醋酿造工艺。结果表明,香瓜果醋发酵的优化工艺为:初始酒精度7.0%,醋酸菌接入量9.5%,摇床转速155r·min^(-1),发酵温度36℃,时间5d,在此条件下,发酵所得香瓜果醋酸值达到5.33%,色泽浅黄澄清,酸味柔和适中,且独具香瓜特征香味。

Submerged fermentation was employed to produce vinegar from muskmelon fruits.The fermentation process was optimized using response surface and orthogonal experiments.The results showed that the optimal process was conducted with aninitial alcohol content of 7%,a mixer rotational speed at 155 r·min-1 and an addition of 9.5%acetobacter inoculum at 36℃for 5 days.Under these conditions,the acidity of the resulting muskmelon vinegar was 5.33%.The light yellowish vinegar appeared clear with a pleasant sweet and acidic aroma.