摘要
为了提高杏皮渣醋醋酸发酵产量,对杏皮渣醋醋酸发酵工艺进行优化,采用均匀设计对杏皮渣醋醋酸发酵阶段中初始pH值、初始酒精度、装瓶量、接种量、发酵时间和发酵温度进行优化,并建立二次多项式回归模型。结果表明:初始pH值为4.24,初始酒精度为6.53%(V/V),装瓶量为30%,接种量为12.92%,发酵时间为25天,发酵温度为30.1℃,杏皮渣醋的产酸量可达到8.11%。在最优条件的基础上简化操作,在pH自然,接种量为13%,装瓶量为30%的条件下,采用静止发酵法30℃发酵24天,产酸量达到7.49g/dL,占预测值的92.36%。
In order to improve the production of acetic acid fermentation, the technical parameters for acetic acid fermentation of apricot dregs vinegar are optimized by uniform design. The effects of initial pH, initial alcohol content, bottle capacity, inoculums, fermentation time and fermentation temperature on acetic acid yield are studied. The regression equation of six factors to acetic acid yield is found. The results are as follows： initial pH of 4.24, initial alcohol content of 6.53%（V/V）, bottle capacity of 30%, inoculums of 12.92%, fermentation time of 25 days and fermentation temperature of 30.1℃. In this case, the acetic acid yield reaches 8.11%. The technology conditions could be simplified in the optimal conditions, they are natural pH, inoculums of 13%, which is 92.36% of the predicted value, the bottle capacity of 30%. The acetic acid yield reaches 7.49 g/dL at 30 ℃ for 24 days.
出处
《中国调味品》
CAS
北大核心
2014年第1期22-27,31,共7页
China Condiment
基金
国家"十二五"科技支撑计划项目(2011BAD27B02-04)
关键词
杏皮渣
醋酸发酵
均匀设计
apricot dregs
acetic acid fermentation
uniform design
