Response Surface Optimization of Muskmelon Fruit Fermentation for Vinegar

XIAO Zhi-yong

doi:10.19303/j.issn.1008-0384.2018.09.016

Volume 33 Issue 9

Mar. 2019

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2018 > 33(9): 980-985

XIAO Zhi-yong. Response Surface Optimization of Muskmelon Fruit Fermentation for Vinegar[J]. Fujian Journal of Agricultural Sciences, 2018, 33(9): 980-985. doi: 10.19303/j.issn.1008-0384.2018.09.016

Citation:

XIAO Zhi-yong. Response Surface Optimization of Muskmelon Fruit Fermentation for Vinegar[J]. Fujian Journal of Agricultural Sciences, 2018, 33(9): 980-985. doi: 10.19303/j.issn.1008-0384.2018.09.016

XIAO Zhi-yong. Response Surface Optimization of Muskmelon Fruit Fermentation for Vinegar[J]. Fujian Journal of Agricultural Sciences, 2018, 33(9): 980-985. doi: 10.19303/j.issn.1008-0384.2018.09.016

Citation:

PDF( 2653 KB)

Response Surface Optimization of Muskmelon Fruit Fermentation for Vinegar

doi: 10.19303/j.issn.1008-0384.2018.09.016

XIAO Zhi-yong

Fujian Tuotian Biotechnology Co. Ltd., Fuzhou, Fujian 350008, China

Received Date: 2018-05-11
Rev Recd Date: 2018-07-03
Publish Date: 2018-09-01

Abstract

Abstract

Submerged fermentation was employed to produce vinegar from muskmelon fruits. The fermentation process was optimized using response surface and orthogonal experiments. The results showed that the optimal process was conducted with aninitial alcohol content of 7%, a mixer rotational speed at 155 r·min^-1 and an addition of 9.5% acetobacter inoculum at 36℃ for 5 days. Under these conditions, the acidity of the resulting muskmelon vinegar was 5.33%. The light yellowish vinegar appeared clear with a pleasant sweet and acidic aroma.
- muskmelon fruit vinegar,
- vinegar fermentation,
- response surface methodology,
- process optimization

FullText(HTML)

References(19)

References

[1]	蒋继峰, 王存堂, 王岩香.香瓜瓜果醋的研制[J].齐齐哈尔大学学报, 2009, 25(25):82-84. http://d.old.wanfangdata.com.cn/Periodical/qqhrdxxb200906026
[2]	翟明昌, 李震烁.香瓜冰淇淋的研制[J].江苏食品与发酵, 2003, 130(3):33-35. http://d.old.wanfangdata.com.cn/Periodical/jsspyfj200703010
[3]	DU R, ZHAO F, PENG Q, et al. Production and characterization of bacterial cellulose produced by Gluconacetobacter xylinus isolated from Chinese persimmon vinegar[J]. Carbohydrate Polymers, 2018, 194:200-207. doi: 10.1016/j.carbpol.2018.04.041
[4]	成冬冬, 麻成金, 黄群.椪柑果醋及果醋饮料的研制[J].江苏食品与发酵, 2008, 133(2):29-36. http://d.old.wanfangdata.com.cn/Periodical/jsspyfj200802009
[5]	李小红, 阳如诗, 魏韶, 等.响应面法优化刺梨果醋的发酵条件[J].中国调味品, 2018, 43(3):63-67. doi: 10.3969/j.issn.1000-9973.2018.03.013
[6]	陆敏, 肖敏, 周景瑞, 等.红心火龙果醋发酵工艺的研究[J].中国酿造, 2018, 37(2):184-188. http://d.old.wanfangdata.com.cn/Periodical/zgnz201802038
[7]	刘杰.金桔果醋发酵工艺研究[J].中国酿造, 2011, 137(12):199-202. doi: 10.3969/j.issn.0254-5071.2011.12.058
[8]	王毅, 刘学文, 伍学明.柠檬果醋醋酸发酵工艺的研究[J].食品研究与开发, 2011, 32(1):75-78. doi: 10.3969/j.issn.1005-6521.2011.01.022
[9]	贺江, 樊明涛, 包飞.多菌种共固定化技术酿造苹果醋研究[J].中国食物与营养, 2008(11):35-38. doi: 10.3969/j.issn.1006-9577.2008.11.011
[10]	陈芹芹, 李景明, 胡雪芳, 等.响应面法优化超临界CO₂流体萃取苹果籽油的工艺研究[J].食品科学, 2009, 14(30):47-51. http://d.old.wanfangdata.com.cn/Periodical/spkx200914004
[11]	刘军海, 任惠兰, 官波, 等.响应面分析法优化白术多糖提取工艺[J].中成药, 2008, 30(5):667-670. doi: 10.3969/j.issn.1001-1528.2008.05.014
[12]	苗欣, 张晖, 李伦, 等.响应面法优化脱脂米糠膳食纤维提取工艺的研究[J].中国油脂, 2009, 6(34):64-67. http://d.old.wanfangdata.com.cn/Periodical/zgyz200906017
[13]	彭川丛, 孔静, 游丽君, 等.超声波辅助热水浸提香菇多糖响应面优化工艺及其抗氧化活性的研究[J].现代食品科技, 2011, 27(4):452-456. http://d.old.wanfangdata.com.cn/Periodical/gzspgykj201104021
[14]	邹建国, 徐小龙, 刘燕燕, 等.响应面法优化超声辅助提取马钱子中生物碱的工艺研究[J].食品科学, 2009, 16(30):111-114. http://d.old.wanfangdata.com.cn/Periodical/spkx200916019
[15]	钱敏, 李春阳, 刘玉皎, 等.响应面法优化蚕豆多酚超声辅助提取工艺[J].食品工业科技, 2018, 39(9):194-200. http://d.old.wanfangdata.com.cn/Periodical/spgykj201809034
[16]	张丽晶, 林向阳, 彭树美, 等.响应面法优化绿茶微波真空干燥工艺条件[J].食品科学, 2009, 22(30):122-125. http://d.old.wanfangdata.com.cn/Periodical/spkx200922026
[17]	王永菲, 王成国.响应面法的理论与应用[J].中央民族大学学报, 2005, 14(8):236-240. http://d.old.wanfangdata.com.cn/Periodical/zymzdxxb-zrkxb200503008
[18]	ISHIHARA S, INAOKA T, NAKAMURA T, et al. Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar[J]. Journal of Bioscience & Bioengineering, 2018, 126:53-62. http://europepmc.org/abstract/MED/29502941
[19]	向小乐, 黄婷, 钱富燕, 等.共同定化多菌种发酵椪柑果醋工艺研究[J].饮料工业, 2012, 15(3):26-31. doi: 10.3969/j.issn.1007-7871.2012.03.006