期刊论文

Response Surface Methodology to Optimize Vinegar Fermentation from Suisho Pear

中文

中国食品学报

1009-7848

2009

9

2

92-98

10.3969/j.issn.1009-7848.2009.02.016

湖南省教育厅研究生科技创新基金项目（06C091）；

本校为第一机构

为优化水晶砂梨果醋的酿造工艺参数，以固态发酵法为基础，酸度为评价指标，拟合多因子试验中4个因子与试验结果的关系，构建1个二次回归方程：Y=5．72333＋0．27875X1＋0．13792X2＋0．14375X3-0．33625X4—0．15563X1X2＋0．30187X13＋0．15937X1X4—0．010625X2X3＋0．27937X2X4—0．25063X3X4—0．29948X1^2-0．32823X2^2—0．33948X3^2-0．30948X4^2，R^2=0．9531。在初始酒精度7．32％、醋酸菌接入量9．86％、温度31．72℃、发酵时间153．12h条件下，酸度最高，即6．01％。验证试验的酸度为（6．16±0．08）％（N=3），说明该模型可靠。

The brew technology of Suisho pear vinegar through the fruit slurry fermentation was studied in this paper and the acetic acid concentration of the vinegar was the evaluation. A quadratic regression equation was constructed as： Y =5.72333 ＋0.27875X1 ＋0.13792X2 ＋0.14375X3 -0.33625X4 -0.15563X1X2 ＋0.30187X1X3 ＋0.15937X1X4 -0.010625X2X3 ＋ 0.27937X2X4-0.25063X3X4-0.29948X1^2-0.32823X2^2-0.33948X3^2-0.30948X4^2. Its R^2=0.9531. The optimized solution of the equation was that X1 （Ethyl alcohol fermentation time）153.12 h, X2 （Initial concent...