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Process Optimization of Acetic Acid Fermentation of Hawthorn Vinegar
Author(s): 
Pages: 420-423
Year: Issue:  2
Journal: Agricultural Science & Technology

Keyword:  HawthornVinegarResponse surface methodology;
Abstract: 为了考察山楂果醋醋酸发酵工艺参数,以山楂为原料,采用响应面优化山楂果醋醋酸发酵工艺.结果表明,山楂果醋发酵过程中,醋酸发酵的最优工艺参数为:接种量为7%,初始酒精度为10%,发酵温度为30℃,最优条件下产酸量为51.76 g/L,与预测值(51.77∥L)的相对误差小.响应面试验中,接种量与初始酒精度的交互作用对醋酸的影响极显著(P<0.01),接种量与发酵温度的交互作用对醋酸的影响不显著(P>0.05),初始酒精度与发酵温度的交互作用对醋酸的影响不显著(P>0.05).因此,响应面优化山楂果醋发酵工艺合理可行.
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