摘要
为了提高早酥梨醋的产量及品质,该实验以工业化菌种为研究对象,研究碳源、氮源和无机盐添加对总酸含量的影响,采用单因素实验确定碳源添加方式以及氮源和无机盐的添加范围,利用中心组合设计与响应面分析法获得较优发酵培养基。结果表明,早酥梨汁中分3批加入总量6%的蔗糖可促进发酵,提高总酸含量;通过响应面实验设计及结果分析,获得最优发酵培养基为:早酥梨汁中添加氯化铵0.27%、硫酸镁0.23%、磷酸二氢钾0.05%。采用此培养基进行早酥梨醋发酵,总酸含量可达到57.03 g/L,与优化前培养基相比总酸含量提高了16.3%,可为工业化生产提供理论依据。
In order to improve the yield and quality of Zaosu pear vinegar,industrial strains are taken as the research objects to study the effects of carbon source,nitrogen source and inorganic salt additive amount on the total acid content.The adding mode of carbon source and the adding ranges of nitrogen source and inorganic salt are determined by single factor experiment,and the optimal fermentation medium is obtained by central composite design and response surface analysis.The results show that adding 6%sucrose in three batches could promote the fermentation and increase the total acid content.Through response surface experiment design and result analysis,the optimal fermentation medium is obtained as follows:0.27%ammonium chloride,0.23%magnesium sulfate and 0.05%potassium dihydrogen phosphate are added into Zaosu pear juice.The total acid content of this medium reaches 57.03 g/L,which is 16.3%higher than that of the optimized medium,it can provide theoretical basis for industrial production.
作者
张霁红
康三江
胡生海
李玉梅
张芳
ZHANG Ji-hong;KANG San-jiang;HU Sheng-hai;LI Yu-mei;ZHANG Fang(Institute of Agricultural Product Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Gansu Innovation Center of Fruit and Vegetable Storage and Processing Technology,Lanzhou 730070,China)
出处
《中国调味品》
CAS
北大核心
2022年第2期64-68,共5页
China Condiment
基金
甘肃省农牧厅科技创新计划项目(GNKJ-2018-13)
国家现代农业产业技术体系建设专项(CARS-27)。
关键词
早酥梨醋
响应面法
发酵培养基优化
Zaosu pear vinegar
response surface method
optimization of fermentation medium
作者简介
张霁红(1977-),女,副研究员,硕士,研究方向:食品发酵与酿造。
