摘要
研究黑木耳苹果醋饮料醋酸发酵过程中接种量、发酵温度和初始酒精度对总酸度的影响,采用响应面试验设计分析法优化醋酸发酵的工艺参数。结果表明,在接种量6%、发酵温度28℃、初始酒精度7.5%、发酵7 d的条件下发酵,黑木耳苹果醋饮料的醋酸总酸度能够达到4.63 mL/100 mL。
The effects of inoculation amount, fermentation temperature and initial alcohol content on acetic acid fermentation of Auricularia auricula apple vinegar were studied and the process parameters of acetic acid fermentation was optimized by response surface methodology. The results showed that, fermentation with the condition of inoculation amount 6%, fermentation temperature 28 ℃ and initial alcohol degree 7.5% for 7 days, the acid content of Auricularia auricula apple vinegar could reach 4.63 mL/100 mL.
出处
《保鲜与加工》
CAS
2014年第5期43-47,共5页
Storage and Process
基金
日照职业技术学院青年基金项目(09Y57)
关键词
响应面
黑木耳苹果醋
醋酸发酵
工艺优化
response surface methodology
A uricularia auricula apple vinegar
acetic acid fermentation
processoptimization
