| 响应面法优化发酵青梅酒澄清工艺 |
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| 引用本文： | 陈铭中,刘志芳,吴海珍,陈勇,冯琳燕,钟旭美.响应面法优化发酵青梅酒澄清工艺[J].中国酿造,2020,39(3):84. |
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| 作者姓名： | 陈铭中 刘志芳 吴海珍 陈勇 冯琳燕 钟旭美 |
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| 作者单位： | （阳江职业技术学院 食品与环境工程系，广东 阳江 529566） |
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| 基金项目： | 2018年“攀登计划”广东大学生科技创新培育专项资金项目（pdjhb0921）；2016年阳江市科技项目（2016015）；2017年阳江职业技术学院科技项目（2017kj04） |
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| 摘 要： | 以发酵青梅酒为研究对象，在单因素试验基础上，以壳聚糖添加量、pH值、澄清时间为自变量，透光率为响应值，通过Box- Behnken响应面法优化青梅酒澄清工艺。结果表明，最佳的发酵青梅酒澄清工艺为壳聚糖添加量15.5 g/L、澄清时间5 d、pH值为4.3。在此优化条件下，透光率达到97.4%。
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| 关 键 词： | 发酵青梅酒 澄清工艺 响应面法 优化 |
Optimization of clarification process for fermented plum wine by response surface method |
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| CHEN Mingzhong,LIU Zhifang,WU Haizhen,CHEN Yong,FENG Linyan,ZHONG Xumei.Optimization of clarification process for fermented plum wine by response surface method[J].China Brewing,2020,39(3):84. |
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| Authors: | CHEN Mingzhong LIU Zhifang WU Haizhen CHEN Yong FENG Linyan ZHONG Xumei |
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| Affiliation: | (Department of Food and Environmental Engineering, Yangjiang Vocational and Technical College, Yangjiang 529566, China) |
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| Abstract: | Taking the fermented plum wine as research object, on the basis of single factor tests, with the chitosan addition, pH, clarification time as the independent variable and the transmittance as the response value, the clarifying process of the plum wine was optimized by Box-Behnken response surface method. The results showed that the optimal clarification process of the fermented plum wine was obtained as follows: chitosan 15.5 g/L, clarification time 5 d, and pH 4.3. Under the optimal conditions, the transmittance was 97.4%. |
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| Keywords: | fermented plum wine clarification process response surface method optimization |
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