Optimization Of Fermentation Process Of Linden Honey Vinegar And Construction Of Fermentation Kinetics Model

Vinegar has a long history as a condiment in our country,and it is usually fermented and brewed from grains such as sorghum and rice.With the improvement of people's living standards,the types of vinegar have gradually increased.New types of vinegar,such as apple cider vinegar,have quickly gained popularity among people due to their unique flavor and taste.In recent years,honey vinegar made from honey has gradually entered people's field of vision.The development and research of honey vinegar products is of great significance to solve the problems of serious homogeneity and low added value of honey products in our country.This article first uses F1,F2,F3,F4,F5,F6,F7,F8 active dry yeast,which are currently widely used in wine fermentation production,as a starter,and uses linden honey as a raw material for anaerobic fermentation under the same conditions.After fermentation,the concentration of reducing sugar,ethanol,higher alcohols,esters and other volatile aroma components in the fermentation broth was measured,and a fuzzy comprehensive evaluation membership function model of higher alcohols and esters was constructed;Through the sensory evaluation of honey wine,the membership function model of sensory scores is constructed;Then combined with the fermentation performance of different strains,F6 was selected as the best strain of yeast for fermentation of linden honey vinegar using the method of fuzzy comprehensive evaluation.The linden honey is used as raw material to inoculate F6 yeast for alcohol fermentation.After the fermentation broth is processed,it is inoculated with Acetobacter pasteurii AS1.41 to ferment the vinegar of linden honey.On the basis of the single factor experiment,the 4 factors of initial alcohol content,initial p H value,fermentation temperature and acetic acid bacteria inoculation amount were used as independent variables,with the concentration of acetic acid in the fermentation broth as the response value,the response surface experimental design method was used to optimize the fermentation process conditions of linden honey vinegar at the level of the triangular flask.The research results show that the optimal conditions for fermentation of linden honey vinegar are:initial alcohol content 7%,initial p H value 6,fermentation temperature 30?,and acetic acid bacteria inoculation amount 10%.Using the above fermentation process,the Logistic model,Luedeking-Piret equation and Dose Resp model were used to perform nonlinear fitting,and the kinetic model equations for bacterial growth,substrate(ethanol)consumption,and product(acetic acid)production were established.By fitting and solving the model,the R~2values of the three model equations are 0.996,0.992 and 0.994 respectively,it shows that the fitting effects of the three models are relatively good,which can better reflect the dynamic change trend of various indicators during the acetic acid fermentation of linden honey vinegar.