DU Juan,LIU Caiyun,MIN Yu,et al.Optimization of Yam Carrot Fruit Vinegar Fermentation Conditions byResponse Surface Method[J].Northern Horticulture,2018,42(23):131-137.[doi:10.11937/bfyy.20174696]
响应面法优化山药胡萝卜果醋的发酵条件
- Title:
- Optimization of Yam Carrot Fruit Vinegar Fermentation Conditions byResponse Surface Method
- 文献标志码:
- A
- 摘要:
- 以山药“铁棍”和胡萝卜“京红”为试材,在发酵温度、初始pH、醋酸菌接种量3个因素的单因素的试验基础上,采用Box-Behnken响应面分析法(RSM)对山药胡萝卜果醋发酵工艺进行优化。结果表明:发酵温度、初始pH、醋酸菌接种量对山药胡萝卜果醋的醋酸转化率均有极显著影响,因素影响主次顺序为发酵温度>初始pH>醋酸菌接种量,山药胡萝卜果醋发酵的最佳工艺条件为发酵温度34 ℃、初始pH 4.0、醋酸菌接种量7%,在此条件下山药胡萝卜果醋的醋酸转化率的理论值为52.702%;验证试验的果醋转化率实际值为52.675%,所得山药胡萝卜果醋呈橙黄色,果香浓郁,具有胡萝卜特有的风味,酸甜可口。
- 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.
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备注/Memo
第一作者简介:杜娟(1978-),女,硕士,讲师,研究方向为食品安全检测。E-mail:45983177@qq.com.基金项目:安阳工学院食品科学与应用技术研究所建设资助项目(20162303)。收稿日期:2018-06-27