关键词: 醋酸发酵, 荔枝蜜醋, 发酵工艺, 响应面

Abstract: The mixed fermentation conditions of yeast and acetic acid bacteria were optimized by single factor tests and to ferment produce honey vinegar using Litchi honey as the substrate. The optimum fermentation conditions of litchi honey vinegar were as follow: acetic acid inoculum 8.0%, initial reducing sugar content 310.0g/L，2.4% (v/v) of addition amount of the supernatant of tea pollen cell wall broken, 4.0 of the initial pH,3.0% of the starting alcohol and fermentation temperature 29.5℃. After14 days of acetic acid fermentation, the total acid of honey vinegar could reach 11.9g/L, total ester up to 2.9 g/L, the alcohol degree was 2.0% (v/v).and the residual sugar was 172.1g/L.Under these conditions, the production of honey vinegar was both bodied and pure also had delicious taste and quiet long aftertaste, with good nutritional value.

Key words: Fermentation, Honey vinegar, Fermentation technology, response surface method（RSM）test