沙棘果醋发酵过程中醋酸发酵条件的优化研究

摘要

在初始酒精度、初始pH值、装液量、摇床转数等因素的单因素试验基础上,采用Box-Behnken试验设计,通过响应面分析,对沙棘果醋的醋酸发酵工艺条件进行优化.结果表明,沙棘果醋的醋酸发酵最佳工艺条件为初始酒精度5.5％vol、pH值为4.0、装液量96mL/500mL、摇床转数125r/min,在此条件下的验证试验表明,沙棘果醋的醋酸转化率为98.75％.%Based on the single factors including the initial alcohol content, the initial pH, volume of shaking flask and rotation speed, Box-Behnken experiment design was used to optimize acetic acid fermentation conditions of sea buckthorn fruit vinegar. The optimal conditions were as follows: the initial alcohol content 5.5%vol, the initial pH value 4.0, the volume of shaking flask 96ml of 500ml and the rotation speed 125r/min. Under the optimal conditicns, the vinegar conversion rate was 98.75%.