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| 响应面法优化青稞醋发酵工艺条件 |
| 吴庆园,刘奕,吴琼,蒋和体 |
| 西南大学食品科学学院,重庆,400716 |
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| Optimized of fermentation conditions of barley vinegar by response surface methodology |
| WU Qing-yuan,LIU Yi,WU Qiong,JIANG He-ti |
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摘要 以青稞为原料,通过固态发酵,在单因素试验的基础上,运用响应面法优化青稞醋发酵工艺参数,并构建二次回归方程.结果表明最佳发酵条件为:初始酒精度7％ (vol),稻壳麸皮比0.26,温度29.9℃,醋酸菌接入量10.64％,在此条件下进行3次验证试验,得出醋酸含量实际验证值为(5.497±0.082) g/100mL,与预测值相对误差低于5％,表明回归模型可靠,对青稞醋的开发生产具有实际应用价值.
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出版日期: 2016-09-25
发布日期: 2017-12-01
期的出版日期: 2016-09-25
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2016, Vol. 42 
