食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 74 - 79

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024844

研究报告

菠萝蜜果酒分批发酵动力学模型研究

  • 王少曼 ,
  • 张彦军 ,
  • 吴刚 ,
  • 徐飞 ,
  • 胡荣锁 ,
  • 谭乐和
展开
  • (中国热带农业科学院 香料饮料研究所,海南 万宁, 571533)
硕士,研究实习员(张彦军研究员和谭乐和研究员为共同通讯作者, E-mail:zhangyanjun0305@163.com;tlh3687@163.com)

收稿日期: 2020-06-23

  修回日期: 2020-09-04

  网络出版日期: 2021-03-16

基金资助

海南省重点研发计划项目(ZDYF2019069)

收起

Kinetics model of jackfruit wine in batch fermentation

  • WANG Shaoman ,
  • ZHANG Yanjun ,
  • WU Gang ,
  • XU Fei ,
  • HU Rongsuo ,
  • TAN Lehe
Expand
  • (Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China)

Received date: 2020-06-23

  Revised date: 2020-09-04

  Online published: 2021-03-16

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摘要

为了研究菠萝蜜果酒分批发酵过程中酵母菌体生长、还原糖基质消耗和乙醇产量生成的动力学变化规律,每隔24 h测定菠萝蜜果酒发酵过程中的酵母菌数、还原糖含量和酒精度,采用经典的Logistic、SGompertz、Boltzmann和DoseResp模型进行非线性拟合,构建菠萝蜜果酒的分批发酵动力学模型。结果表明,在酵母菌体生长动力学模型中,采用Boltzmann模型拟合效果最佳,拟合系数R2为0.993 96;在乙醇产量生成动力学模型中,SGompertz和Boltzmann模型的R2分别为0.999 05和0.999,2种模型均能产生很好的拟合效果;在还原糖基质消耗动力学模型中,DoseResp和Boltzmann模型的R2都为0.987 05,拟合系数一致,说明2种模型均可用于较好地描述发酵过程还原糖的消耗情况。所选模型拟合发酵过程是可行的,为菠萝蜜果酒工业化发酵工艺控制提供理论基础。

关键词： 菠萝蜜; 果酒; 分批发酵; 发酵动力学; 拟合系数

本文引用格式

王少曼 , 张彦军 , 吴刚 , 徐飞 , 胡荣锁 , 谭乐和 . 菠萝蜜果酒分批发酵动力学模型研究[J]. 食品与发酵工业, 2021 , 47(4) : 74 -79 . DOI: 10.13995/j.cnki.11-1802/ts.024844

Abstract

To investigate the kinetics variation regularity of yeast growth, reducing sugar consumption and ethanol production of jackfruit wine during the batch fermentation, yeast count, reducing sugar content and alcohol content in jackfruit wine fermentation process were measured every 24 h. The classical Logistic, SGompertz, Boltzmann and DoseResp models were adopted to nonlinearly fit, establishing kinetics models of jackfruit wine in batch fermentation. The results showed that the Boltzmann model could accurately describe the kinetic characteristics of yeast growth kinetics model, with its fitting coefficient (R2) of 0.993 96. The R2 of SGompertz and Boltzmann models were 0.999 05 and 0.999 respectively, which performed good fitting effect regarding ethanol production kinetics model. In the kinetic model of reducing sugar consumption, the R2 of both DoseResp model and Boltzmann model were 0.987 05, indicating that both models could be applied to quantitatively describe the consumption of reducing sugar in the fermentation process.The selected models fit the fermentation process and provide a theoretical basis for the industrial fermentation process control of jackfruit wine.

Key words： jackfruit; fruit wine; batch fermentation; fermentation kinetics; fitting coefficient

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