石榴枸杞酒发酵工艺的响应面优化分析

吴昊 , 李秀秀

doi:10.13995/j.cnki.11-1802/ts.015501

食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015501

石榴枸杞酒发酵工艺的响应面优化分析

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1(徐州工业职业技术学院化学工程技术学院，江苏徐州，221140)2(中国矿业大学化工工程学院，江苏徐州，221116)

博士研究生，副教授

网络出版日期: 2018-03-26

基金资助

江苏省高职院校教师专业带头人高端研修(2017GRFX053)；徐州市生化资源综合利用与清洁生产重点实验室开放课题(XGY 20160406003)；江苏省大学生创新创业训练计划项目(201613107009Y)

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Response surface optimization analysis on fermentation process of pomegranate and medlar wine

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1(Chemical Engineering Institute， Xuzhou College of Industrial and Vocational Technology ，Xuzhou 221140, China)
2(Chemical Engineering Institute，China University ofMining and Technology，Xuzhou 221116 ，China)

Online published: 2018-03-26

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摘要

以石榴、枸杞为主要原料，在单因素试验的基础上采用响应面法对其发酵工艺条件进行优化，选择以石榴枸杞汁比、酵母接种量以及发酵温度为自变量，以石榴枸杞酒的酒精度为响应值，运用Box-Behnken中心组合试验设计建立数学模型，进行响应面分析。结果表明：曲面回归方程拟合性好，在最优发酵工艺发酵温度28 ℃、石榴枸杞汁比2∶1、酵母菌接种量3%条件下，得到的酒精度达到9.94%vol，与模型预测值9.93%vol基本一致，此时酒体香味纯厚，酒味怡人，口感好，无苦涩味，棕红色，有光泽，透明度高。

关键词： 石榴; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 枸杞; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 响应面法; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 发酵

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吴昊 , 李秀秀 . 石榴枸杞酒发酵工艺的响应面优化分析[J]. 食品与发酵工业, 2018 , 44(3) : 146 . DOI: 10.13995/j.cnki.11-1802/ts.015501

Abstract

Using pomegranate and medlar as the main raw material, the fermentation conditions were optimized by response surface method based on single factor test. Pomegranate wolfberry juice ratio, yeast inoculation quantity, and fermentation temperature were chosen as the independent variables. The alcohol content of pomegranate-medlar wine was chosen as the response value. The Box-Behnken central composite experimental design mathematical model was used to carried out response surface analysis. The results showed that the surface fitting of the regression equation was good. Under the optimal fermentation conditions with fermentation temperature of 28 ℃，ratio of pomegranate to wolfberry of 2∶1, and yeast inoculum of 3% conditions, the alcohol content reached 9.94%vol, which was consistent with the predicted model value of 9.93%vol. This wine had pure and thick fragrance, pleasant taste, shiny red brown color, and high transparency. Optimization of the fermentation process of pomegranate and wolfberry wine by response surface methodology is significant.

Key words： pomegranate; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; medlar; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; response surface methodology; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; fermentation

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