【摘要】 在单因素试验基础上,采用Box-Benhnken试验设计原理并用响应面法对豆薯醋醋酸发酵工艺进行优化。结果表明豆薯醋醋酸发酵最佳工艺为:醋酸菌接种量1.25%,温度30℃,初始酒度6.5,初始p H 3.5。在该条件下酸度可以达到5.23 g/100 m L,与模型预测值5.34 g/100 m L接近,所以该模型可以很好地预测豆薯醋醋酸发酵的实际过程。更多还原

【Abstract】 On the basis of single factor experiments,acetic fermentation of jicama vinegar was optimized using Box-Benhnken design and response surface analysis. The result showed that optimal acetic fermentation technology involves inoculation amount being kept at 1. 25%,and temperature being at 30 ℃,initial alcohol content being of 6. 5 and p H 3. 5. The acidity( 5. 23 g /100 m L) of acetic fermentation broth under optimal condition was close to predictive value( 5. 34 g /100 m L),indicating that predictive values of simulation equation have high accuracy and reliability.更多还原