Abstract

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Title:: Optimization of Yam Carrot Fruit Vinegar Fermentation Conditions byResponse Surface Method

Author(s):: DU Juan; LIU Caiyun; MIN Yu; WANG Yongpan; SUN Yuyan; (College of Biology and Food Engineering,Anyang Institute of Technology,Anyang,Henan 455000)

Keywords:: response surface method; optimization; fermentation; acetic acid conversion rate

Abstract:: Using yams ‘Tiegun’ and carrots ‘Jinghong’ as test materias,the Box-Behnken response surface method (RSM) was used to optimize the yam carrot fruit vinegar fermentation.Taking fermentation temperature，initial pH，acetic acid bacteria quantity of three factors on the basis of single factor experiment Box-Behnken experimental design，through the response surface analysis，the yam carrot fruit vinegar fermentation process conditions were optimized.The results showed that fermentation temperature,initial pH,acetic acid bacteria inoculation quantity had very significant impact on yam carrot fruit vinegar acetic acid conversion rate,the primary and secondary order of factors affecting fermentation was fermentation temperature>initial pH>acetic acid bacteria inoculation quantity，the best technology of yam carrot fruit vinegar fermentation conditions for 34 ℃ fermentation temperature，initial pH 4.0，acetic acid bacteria quantity of 7%，under the condition of the yam carrot fruit vinegar acetic acid conversion rate of the theoretical value of 52.702%.Verification experiment under the condition of the actual value was 52.675%，fruit vinegar conversion from yam carrot fruit vinegar was orange，fruity，with a carrot peculiar smell，sweet and delicious.