食品工业科技2013，Vol.34Issue(1)：145-149,5.
响应面法优化百香果醋的发酵条件
Optimization of fermentation conditions for Passiflora edulis vinegar by response surface methodology
摘要
Abstract
The production processing of Passiflora edulis vinegar was studied. Based on single experiments, the optimal parameters of alcohol fermentation were confermed through orthogonal experiment as follows:fermentation temperature at 30℃,14g/100mL sugar,0.15% inoculation quantity,The response surface methodology( RSM) was employed to study the optimal parameter of acetic fermentation,the optimal parameters as follows:fermentation temperature at 32.5℃,6% of initial alcohol content,11% inoculation quantity.Under these conditions,the acidity of Passiflora edulis vinegar was 4.54%.The fermentation fruit vinegar had a peculiar smell of Passiflora,with adequate sweet and acidity.关键词
百香果/果醋/响应面法Key words
Passiflora edulis/ fruit vinegar/ response surface methodology (RSM)分类
轻工纺织引用本文复制引用
霍丹群,蒋兰,王霜,杨平,马璐璐,徐勇,侯长军..响应面法优化百香果醋的发酵条件[J].食品工业科技,2013,34(1):145-149,5.基金项目
国家自然科学基金(81102132) （81102132）
四川省科技支撑计划(2010NZ0093) （2010NZ0093）
酿酒生物技术及应用四川省重点实验室开放基金(NJ201103). （NJ201103）
