CAJ | 학술논문

为了提高杏皮渣醋醋酸发酵产量，对杏皮渣醋醋酸发酵工艺进行优化，采用均匀设计对杏皮渣醋醋酸发酵阶段中初始pH 值、初始酒精度、装瓶量、接种量、发酵时间和发酵温度进行优化，并建立二次多项式回归模型。结果表明：初始pH 值为4．24，初始酒精度为6．53％（V/V），装瓶量为30％，接种量为12．92％，发酵时间为25天，发酵温度为30．1℃，杏皮渣醋的产酸量可达到8．11％。在最优条件的基础上简化操作，在 pH 自然，接种量为13％，装瓶量为30％的条件下，采用静止发酵法30℃发酵24天，产酸量达到7．49 g/dL，占预测值的92．36％。
위료제고행피사작작산발효산량，대행피사작작산발효공예진행우화，채용균균설계대행피사작작산발효계단중초시pH 치、초시주정도、장병량、접충량、발효시간화발효온도진행우화，병건립이차다항식회귀모형。결과표명：초시pH 치위4．24，초시주정도위6．53％（V/V），장병량위30％，접충량위12．92％，발효시간위25천，발효온도위30．1℃，행피사작적산산량가체도8．11％。재최우조건적기출상간화조작，재 pH 자연，접충량위13％，장병량위30％적조건하，채용정지발효법30℃발효24천，산산량체도7．49 g/dL，점예측치적92．36％。
In order to improve the production of acetic acid fermentation,the technical parameters for acetic acid fermentation of apricot dregs vinegar are optimized by uniform design.The effects of initial pH,initial alcohol content,bottle capacity,inoculums,fermentation time and fermentation tempera-ture on acetic acid yield are studied.The regression equation of six factors to acetic acid yield is found. The results are as follows:initial pH of 4.24,initial alcohol content of 6.53% (V/V),bottle capacity of 30%,inoculums of 12.92%,fermentation time of 25 days and fermentation temperature of 30.1 ℃.In this case,the acetic acid yield reaches 8.11%.The technology conditions could be simpli-fied in the optimal conditions:they are natural pH,inoculums of 13%,which is 92.36% of the pre-dicted value,the bottle capacity of 30%.The acetic acid yield reaches 7.49 g/dL at 30 ℃for 24 days.