响应面法优化苹果醋醋酸发酵工艺

目前市场上的苹果醋产品大多以苹果浓缩汁为原料,采用苹果鲜汁发酵的较少。为了提高苹果醋发酵的产酸率,优化苹果鲜汁酿造果醋的工艺条件,本课题以富士苹果为原料,采用单因素试验和响应面分析法对苹果醋发酵工艺参数(发酵温度、发酵时间、搅拌转速和接种量)进行了优化。结果表明,发酵温度对苹果醋发酵总酸含量影响不显著,发酵时间对苹果醋发酵总酸含量影响极显著,而搅拌转速和接种量对苹果醋发酵总酸含量影响显著。通过试验发现,苹果醋发酵的最佳工艺参数为发酵温度33℃、发酵时间39 h、搅拌速率1500 r/min、醋酸菌接种量7%,在此工艺条件下,发酵苹果醋的总酸含量为62.22 g/L,与模型预测值很接近,表明采用响应面法优化得到的醋酸发酵工艺参数可靠,可以用于实际生产预测。

Optimization of Acetic Acid Fermentation Parameters for Production of Apple Vinegar by Response Surface

At present,apple vinegar products on the market mostly use apple juice concentrate as raw materials,and less use apple juice fermentation.In order to improve the acid production rate of apple vinegar fermentation and optimize the technological conditions of apple juice brewing,"Fuji"apple was used as the raw material to optimize the technological parameters(fermentation temperature,fermentation time,stirring speed and inoculation amount)of apple vinegar fermentation by single factor test and response surface analysis.The results showed that fermentation time had highly significant difference on acetic acid content,stirring speed and acetic acid bacillus inoculation quantity had significant difference on acetic acid content,but fermentation temperature had no significant effect on acetic acid content.The optimal fermentation parameters are as follows:fermentation temperature 33℃,fermentation time 39 h,stirring speed 1500 r/min and acetic acid bacillus inoculation quantity 7%.Under these optimized conditions,the total acid content of fermented apple vinegar was 62.22 g/L,which was very close to the predicted value.The results showed that the parameters of acetic acid fermentation parameters for production of apple vinegar by response surface are reliable,which can be forecasted by applying the model.