响应面优化库尔勒香梨果醋发酵工艺的研究
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摘要
以新疆库尔勒香梨果汁为原料,通过酒精发酵和醋酸发酵工艺,研究了不同初始糖度、温度、接种量、酒精度和液料比等单因素对发酵效果的影响,结合响应面优化最终确定香梨果醋酒精发酵的最佳工艺参数:初始糖度为16 Bx°,酵母添加量为0.04%,发酵温度为28℃,发酵时间为5 d,得到酒精度为8%vol香梨果酒;醋酸发酵的最佳工艺参数:初始酒精度为8%,接种量为8%,温度为32℃,发酵时间6 d,制得酸度为5.82 g/100 m L的库尔勒香梨果醋。
Several signal factors such as different initial sugar content, temperature, inoculum amount, alcohol degree and liquid ratiowere discussed during alcohol fermentation and acetic acid fermentation process by using Xinjiang Korla Pear juice as raw material. Combined with response surface optimization finalized, the optimal parameters of fruit vinegar alcoholic fermentation were determined as follows: when initial sugar content was 16 Bx°, yeast dosage was 0.04%, fermentation temperature was 28 ℃, and fermentation was 5 d, 8%vol pear wine could be generated; And the best process parameters of acetic acid fermentation were also determined as follows: with the initial alcohol content was 8%, inoculum was 8%, temperature was 32 ℃, and fermentation lasts for 6 d, and then acidity of 5.82 g/100 m L of vinegar could be prepared.
Several signal factors such as different initial sugar content, temperature, inoculum amount, alcohol degree and liquid ratiowere discussed during alcohol fermentation and acetic acid fermentation process by using Xinjiang Korla Pear juice as raw material. Combined with response surface optimization finalized, the optimal parameters of fruit vinegar alcoholic fermentation were determined as follows: when initial sugar content was 16 Bx°, yeast dosage was 0.04%, fermentation temperature was 28 ℃, and fermentation was 5 d, 8%vol pear wine could be generated; And the best process parameters of acetic acid fermentation were also determined as follows: with the initial alcohol content was 8%, inoculum was 8%, temperature was 32 ℃, and fermentation lasts for 6 d, and then acidity of 5.82 g/100 m L of vinegar could be prepared.
引文
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[2]张兴旺.我国梨产销现状、存在问题和解决措施[J].柑桔与亚热带果树息,2005,21(2):8-10.
[3]陈计峦,冯作山,胡小松,等.香梨酒酿制过程的若干问题探讨[J].食品科技,2003(3):78-79,89.
[4]于靖,吕婕,季鹏,等.果醋饮料的现状分析及展望[J].科技资讯,2006(8):222-223.
[5]张霁红,张永茂,康三江,等.我国苹果醋产业现状存在问题及发展趋势[J].食品研究与开发,2014,35(6):115-118.
[6]杨艳彬,童军茂,张宏刚,等.香梨发酵饮料[J].冷饮与速冻食品工业,2001,7(3):24-26.
[7]陈计峦,冯作山,胡小松,等.香梨白兰地酒的研制[J].酿酒科技,2003(3):96-97.
[8]王俊沪,冯作山.库尔勒香梨白兰地酿造工艺初步研究[J].食品科学,2004,25(3):121-126.
[9]杨艳彬,李登华,马永昆,等.香梨澄清果汁及混浊果汁饮料[J].食品工业,2001(2):10-12.
[10]傅力,张华,叶红,等.库尔勒香梨酵母XL1和XL2发酵性能的研究[J].食品科学,2003,24(1):61-64.
[11]董贝森.梨醋的研究[J].中国酿造,1998(2):20-21,38.
[12]中华人民共和国国家标准.GB/T 7714食品卫生检验方法(理化部分)[M].北京:中国标准出版社,205-206.
[13]中国食品工业标准化技术委会.GB/T 12456—2008食品中总酸的测定方法[S].北京:中国标准出版社,2009.