| 响应面法优化酸浆果酒发酵工艺的研究 |
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| 引用本文： | 李 帅,孙 慧.响应面法优化酸浆果酒发酵工艺的研究[J].中国酿造,2016,35(8):124. |
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| 作者姓名： | 李 帅 孙 慧 |
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| 作者单位： | 吉林农业科技学院食品工程学院，吉林吉林132101 |
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| 基金项目： | 吉林农业科技学院校级青年基金项目（吉农院合字[2015]第220号） |
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| 摘 要： | 以酸浆为主要原料，对酸浆果酒酵母菌生产发酵条件进行了研究。采用单因素试验和响应面法优化发酵工艺，确定酸浆果酒发酵最佳工艺条件为：发酵温度30 ℃，发酵时间9 d，酵母接种量0.3%，初始糖度18%，SO2添加量55 mg/L。在此最佳发酵工艺条件下，酸浆果酒酒精度为11.9%vol。
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| 关 键 词： | 酸浆 果酒 发酵 工艺优化 响应面分析法 |
Optimization of fermentation technology of Physalis alkekengi fruit wine by response surface method |
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| LI Shuai,SUN Hui.Optimization of fermentation technology of Physalis alkekengi fruit wine by response surface method[J].China Brewing,2016,35(8):124. |
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| Authors: | LI Shuai SUN Hui |
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| Affiliation: | College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China |
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| Abstract: | Using Physalis alkekengi as the main material, the fermentation conditions of P. alkekengi fruit wine were investigated. By single factor experiment and response surface method to optimize the fermentation technology, and the optimum conditions were determined as follows: fermentation temperature 30 ℃, fermentation time 9 d, yeast inoculum 0.3%, initial sugar content 18% and SO2 addition 55 mg/L. Under these conditions, the alcohol content of P. alkekengi fruit wine was 11.9%vol. |
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| Keywords: | Physalis alkekengi fruit wine fermentation technology optimization response surface method |
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