| 响应面法优化桑葚果酒发酵工艺 |
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| 引用本文： | 叶学林,程水明,温露文,曾 霞,周国钰. 响应面法优化桑葚果酒发酵工艺[J]. 中国酿造, 2017, 36(12): 105. DOI: 10.11882/j.issn.0254-5071.2017.12.022 |
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| 作者姓名： | 叶学林 程水明 温露文 曾 霞 周国钰 |
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| 作者单位： | （1.茂名市农业科学研究所，广东 茂名 525000；2.广东省岭南特色果蔬加工及应用工程技术研究中心，广东普通高校食品科学创新团队，广东 茂名 525000；3.广东石油化工学院 环境与生物工程学院，广东 茂名 525000） |
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| 基金项目： | 广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目（粤科函产学研字[2015]1487号）；广东普通高校食品科学创新团队项目（2016KCXTD020）；广东省教育厅平台项目（2012gczxB001） |
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| 摘 要： | 以桑葚为原料，采用响应面法优化桑葚果酒的发酵工艺参数。在单因素试验基础上，选取起始糖度、起始pH值和主发酵温度作为影响因子，以桑葚果酒感官评分为响应值，通过响应面分析进行桑葚果酒发酵工艺优化。结果表明，在起始糖度22.6%，起始pH 3.6，主发酵温度15 ℃，接种量0.6%时所酿桑葚果酒酒体澄清透亮，香气协调馥郁，口感醇厚绵长，感官评分达88.64分。
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| 关 键 词： | 桑葚果酒 发酵工艺 响应面法 优化 |
Optimization of fermentation technology for mulberry wine by response surface methodology |
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| YE Xuelin,CHENG Shuiming,WEN Luwen,ZENG Xia,ZHOU Gouyu. Optimization of fermentation technology for mulberry wine by response surface methodology[J]. China Brewing, 2017, 36(12): 105. DOI: 10.11882/j.issn.0254-5071.2017.12.022 |
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| Authors: | YE Xuelin CHENG Shuiming WEN Luwen ZENG Xia ZHOU Gouyu |
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| Affiliation: | (1.Maoming Agricultural Science Research Institute, Maoming 525000, China; 2.Food Science Innovation Team of Guangdong Higher Education Institutes, Technology Research Center for Lingnan Characteristic Fruits & Vegetables Processing and Application Engineering of Guangdong Province, Maoming 525000, China; 3.College of Environmental and Biological Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China) |
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| Abstract: | Using the mulberry as raw material, the fermentation process parameters of mulberry wine were optimized by response surface methodology. Based on single factor experiments, with initial sugar content, initial pH value and main fermentation temperature as the influence factors, the sensory evaluation score of mulberry wine as response value, the fermentation process of mulberry wine was optimized by response surface analysis. The results showed that in the conditions of initial sugar content 22.6%, initial pH value 3.6, main fermentation temperature 15 ℃ and inoculum 0.6%, the mulberry wine obtained had clear and transparent wine body, harmonious and fragrant aroma, mellow and long taste, and the sensory score was up to 88.64. |
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| Keywords: | mulberry wine fermentation technology response surface methodology optimization |
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