【摘要】 为研究甘蔗番木瓜复合果醋发酵工艺，采用单因素试验探究果醋菌添加量、发酵温度、发酵时间和初始酒精度对复合果醋发酵的影响，以总酸为响应值，采用Box-Benhnken响应面法对醋酸发酵工艺进行优化。结果表明，甘蔗番木瓜复合果醋的最佳发酵工艺条件：果醋菌添加量3%、发酵温度36℃、发酵时间13 d、初始酒精度8%，在此工艺条件下所得甘蔗番木瓜复合果醋总酸含量达5.60 g/（100 m L）。研究结果为果醋产业发展提供借鉴参考。更多还原

【Abstract】 In order to study the fermentation process of sugarcane papaya compound fruit vinegar,a single factor experiment was conducted to investigate the effects of the addition of fruit vinegar bacteria,fermentation temperature,fermentation time,and initial alcohol content on the fermentation of compound fruit vinegar. Using total acid as the response value,the acetic acid fermentation process was optimized using Box-Benhnken response surface methodology.The results show that the optimal fermentation conditions for sugarcane papaya compound fruit vinegar were as follows:added amount is 3% vinegar bacteria,fermentation temperature is 36 ℃,fermentation time is 13 days,and initial alcohol content is 8%. Under these conditions,the total acid content of sugarcane papaya compound fruit vinegar reaches 5.60 g/（100 mL）. The research results can provide reference for the development of fruit vinegar industry.更多还原