响应面法对藕渣制莲藕醋发酵工艺的优化
Optimization of fermentation process of lotus root vinegar prepared with lotus root pomace by response surface methodology
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摘要: 采用响应面分析法（RSM）优化莲藕渣醋的发酵工艺条件。在初始酒精含量、醋酸杆菌接种量、发酵时间3个因素的单因素实验基础上,采用Box-Behnken实验设计,通过响应面分析,对莲藕渣醋的发酵工艺条件进行优化。结果表明,发酵温度为30℃时,莲藕渣醋的最佳发酵工艺条件:初始酒精度8.8%、接种量7.3%、发酵时间为6 d。在此条件下莲藕渣醋的总酸为56.3 g/L,与理论预测值56.43 g/L接近。经此工艺所制得的莲藕渣醋,呈亮丽的橘黄色,醋酸含量适中,维生素C含量较高,重金属和微生物指标检测合格。Abstract: To optimize the fermentation conditions of lotus root pomace vinegar by response surface analysis ( RSM) . Based on the results of single factor experiment of three factors, the initial alcohol content, the added amount of acetobacter and the time of fermentation, the Box-Behnken experiment was used to optimize the fermentation conditions of lotus root pomace vinegar by response surface analysis. The results showed that the optimum fermentation conditions were as follows: the initial alcohol content was 8.8%, the inoculation amount was 7.3% and the fermentation time was 6 days at the fermentation temperature was30 ℃.Under this condition, the acetic acid yield of lotus root pomace vinegar was 56.3 g/L, which was close to the theoretical predicted value of 56.4279 g/L. The process of the lotus root pomace vinegar was bright orange, acetic acid content was moderate, vitamin C content was higher, heavy metal and microbial indicators were qualified.
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