响应面法结合模糊数学优化复合枣醋醋酸发酵工艺

Optimization of Acetic Acid Fermentation Process of Compound Jujube Vinegar by Response Surface Methodology Combined with Fuzzy Mathematics

试验以壶瓶枣、沙棘为研究原料,通过酶解、酵母菌与乳酸菌混合酒精发酵以及醋酸发酵,研制出一种新型复合枣醋。以模糊数学感官评分为评价指标,通过发酵温度、醋酸菌接种量、发酵时间进行单因素试验和响应面优化试验,确定复合枣醋醋酸发酵阶段的最佳工艺条件为发酵温度31.69℃、醋酸菌接种量8.01%、发酵时间75.05 h,在此条件下总酸为15.31 g/L,感官评分为86.7分,发酵的复合枣醋的枣醋味浓郁同时伴有沙棘醋味,呈澄清明亮的浅琥珀色,香味柔和。

In this experiment,Huping jujube and sea buckthorn are used as the research raw materials,and a new type of compound jujube vinegar is developed through enzymatic hydrolysis,mixed alcohol fermentation of yeast and lactic acid bacteria,and acetic acid fermentation.Using fuzzy mathematics sensory score as the evaluation index,through single-factor test such as fermentation temperature,inoculation amount of acetic acid bacteria and fermentation time and response surface optimization test,it is determined that the optimal process conditions of compound jujube vinegar at acetic acid fermentation stage is fermentation temperature 31.69℃,inoculation amount of acetic acid bacteria 8.01%and fermentation time 75.05 h.Under such conditions,the total acid is 15.31 g/L,the sensory score is 86.7 points,the fermented compound jujube vinegar has a strong flavor of jujube vinegar accompanied by the flavor of sea buckthorn vinegar,and it has clear and bright light amber,with soft fermentation aroma.