单 位：
西北农林科技大学林学院;延安职业技术学院 延安716000;仲恺农业技术学院轻工食品学院
关键词：
柿果醋;柿果浆;醋酸发酵;工艺参数;响应面法
摘 要：
为了探索柿子原浆果醋的发酵规律,给柿果醋的生产提供理论依据。以水柿为原料,采用响应面法对柿果醋醋酸发酵过程的工艺参数(发酵温度、醋酸菌接种量和发酵时间)进行优化。结果表明,醋酸菌接种量、发酵时间对柿果醋醋酸含量有极显著影响(p<0.01),发酵温度对后者影响不显著。优化出最佳工艺参数为发酵温度33.1℃,醋酸菌接种量0.56‰,发酵时间110h,在此工艺条件下柿果醋醋酸含量可达4.928g/(100mL)。多元回归分析结果显示,发酵温度、醋酸菌接种量、发酵时间与醋酸含量之间回归模型高度显著,可用于实际生产预测。
译 名：
Optimization of acetic acid fermentation parameters for production of persimmon vinegar
作 者：
Liu Yuemei1,3, Bai Weidong2, Lu Zhoumin1※, Zheng Hao1 (1. College of Forestry, Northwest Agriculture and Forestry University, Yangling 712100, China; 2.College of Light Industry and Food, Zhongkai University of Agriculture and Technology, Guangzhou 510225, China; 3. Yan’an Vocational and Technical College, Yan’an 716000, China )
关键词：
persimmon vinegar; persimmon pulp; acetic acid fermentation; technique parameter; response surface methodology
摘 要：
In order to study the variation regularity of fruit vinegar production with persimmon pulp and provide theoretical foundation for persimmon processing, response surface methodology was applied to optimize the technical parameters of acetic acid fermentation for producing persimmon vinegar with Diospyros kaki L. as the raw material. The results show that both acetic acid bacillus inoculation quantity and fermentation time have noticeably significant effects on acetic acid content (p<0.01), but fermentation temperature has no significant effect on acetic acid content. The optimal fermentation parameters are as follows: fermentation temperature 33.1℃, acetic acid bacillus inoculation quantity 0.56‰ and fermentation time 110 h. Under these optimized conditions, the acetic acid content of persimmon vinegar is 4.928 g/(100 mL).The results of multivariate regression analysis show that the model for regressing fermentation temperature, acetic acid bacillus inoculation quantity, fermentation time and acetic acid content is remarkable. Practical production of acetic acid content of persimmon vinegar can be forecasted by applying the model.
