摘要
利用冻藏杨梅为主要原料发酵生产杨梅果醋,以酸度为评价指标,应用响应面方法分析研究发酵过程中的最佳工艺参数。结果表明:其回归方程为Y=4.21-0.05125X1+0.05125X2-0.0375X3-0.1275X12-0.075X1X2+0.0875X1X3-0.2625X22-0.0075X2X3-0.08X32。在醋酸菌接种量为11.17%、初始酒精度为7.42%、发酵温度30.48℃条件下发酵8天,酸度最高可达4.23%。验证试验的酸度为(4.18±0.03)%,说明模型可靠。发酵得到的杨梅果醋呈杨梅汁原有的玫瑰红色,具有浓郁独特的果醋香气,风味俱佳。
The brew technology of Myrica rubra vinegar through the fruit slurry fermentation was studied in this paper and the acetic acid concentration of the vinegar was the evaluation. A quadratic regression equation was constructed as： Y=4.21-0. 05125X1 ＋0. 05125X2-0. 0375X3-0. 1275X1^2- 0,075X1X2＋0. 0875X1X3-0. 2625X2^2- 0. 0075X2X3-0.08X3^2. The optimized solution of the equation was that X1 （Inoculation quantity of acetic acid bacteria）11.17 %, X2 （Initial concentration of ethanol）7.42%, X3 （Fermentation temperature）30.48 ℃ ,and the maximum acetic acid concentration of product was 4.23 %. The acetic acid concentration of product through the verification test was（4.18± 0, 03）% ,which had revealed the validity of the regression equation. The Myrica rubra vinegar can be satisfied both in clear color and smooth taste with special waxberrv fragrance.
出处
《中国调味品》
CAS
北大核心
2011年第2期57-60,共4页
China Condiment
关键词
杨梅
果醋
响应面
优化
Myrica rubra
vinegar
response surface
optimize
