苹果醋发酵条件优化对其品质的影响研究

Effects of Optimization of Apple Vinegar Fermentation Conditions on Its Quality

研究苹果醋的最佳发酵工艺对改善苹果醋品质具有积极意义,为向苹果醋工业化生产提供科学依据与借鉴,本文对苹果醋的酒精发酵和醋酸发酵条件工艺进行优化设计。选择混合水平正交表L_(9)(3^(4))设计9种不同发酵工艺组合,对苹果醋品质与苹果醋发酵工艺之间的关系进行试验。通过极差值,发现各发酵工艺对苹果醋的酒精发酵和醋酸发酵均有显著影响,酒精发酵影响程度排序为初始糖度>活性干酵母>发酵温度>发酵时间;醋酸发酵影响程度排序为接种量>初始酒精浓度>发酵时间>发酵温度。酒精发酵最优组合的发酵工艺为A_(3)B_(1)C_(3)D_(2);醋酸发酵最优组合的发酵工艺为A_(2)B_(2)C_(3)D_(1)。采用最优组合的发酵工艺进行苹果醋品质试验,试验结果表明该工艺酿造的苹果醋感官评分结果较优,因此可以优先考虑使用该发酵工艺参数进行苹果醋酿造。

Studying the optimum fermentation process of apple cider vinegar has positive significance for improving the quality of apple cider vinegar,and provides scientific basis and reference for realizing the industrial production of apple cider vinegar.Therefore,the alcoholic fermentation and acetic acid fermentation conditions and processes of apple cider vinegar are optimized.The orthogonal table L_(9)(3^(4))of mixed level was selected to design nine different optimal fermentation technology combinations,and the relationship between apple vinegar quality and apple vinegar fermentation technology was tested.Through the extreme difference,it was found that each fermentation process had significant effects on the alcoholic fermentation and acetic fermentation of apple vinegar.The influence degree of alcohol fermentation is as follows:initial sugar content>active dry yeast>fermentation temperature>fermentation time;the influence degree of acetic fermentation is as follows:inoculum size>initial alcohol concentration>fermentation time>fermentation temperature.The optimal combination of alcoholic fermentation was A_(3)B_(1)C_(3)D_(2);the optimal combination of acetic fermentation was A_(2)B_(2)C_(3)D_(1).The quality test of apple cider vinegar was carried out by using the optimal combination of fermentation process.The test results showed that the sensory score of apple cider vinegar brewed by this process was better.Therefore,this fermentation process parameter can be preferentially used for apple cider vinegar brewing.