响应面法优化红心火龙果皮发酵饮料发酵工艺

以红心火龙果皮为主要原料制作发酵饮料并优化其发酵工艺。以花青素含量、花色苷含量和总酸度为考察指标，经单因素试验分析料水比、酶添加量、初始糖度和酵母菌接种量对发酵饮料的影响，并通过响应面分析方法对影响较大的3个因素进行优化，确定火龙果皮发酵饮料的最佳发酵工艺。结果表明，在料水比为1∶5（g∶mL），果胶酶添加量为0.8%，初始糖度为20%，酵母菌接种量为0.3%的发酵条件下，得到的发酵饮料香味浓郁，口味独特，花青素含量为0.61 mg/mL，花色苷含量为1.90 mg/mL，总酸度为0.44 g/100 mL。

Optimization of fermentation technology of fermented red dragon fruit peel beverage by response surface method

Using red dragon fruit peel as raw material, the fermented beverage was prepared and the fermentation technology was optimized. Using anthocyanidin, anthocyanins content and total acidityas evaluation indexes, the effect of liquid-solid ratio, enzyme addition, initial sugar content and yeast inoculum on the fermented beverage were analyzed by single factor tests. The three factors which had great influence on the fermentation technology were optimized by response surface methodology. The results showed that the optimum fermentation parameters were solid-liquid ratio 1∶5 (g∶ml), pectinase addition 0.8%, initial sugar content 20%, and yeast inoculum 0.3%. Under the above conditions, the fermented beverage had strong flavor and unique taste, and the anthocyanidin content was 0.61 mg/ml, the anthocyanins content was 1.90 mg/ml, and the total acidity was 0.44 g/100 ml.