| 响应面法优化沙棘酒的发酵工艺 |
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| 引用本文： | 蔡文超,单春会,李文新,宁明,杨丽萍,唐凤仙. 响应面法优化沙棘酒的发酵工艺[J]. 中国酿造, 2018, 37(1): 133. DOI: 10.11882/j.issn.0254-5071.2018.01.029 |
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| 作者姓名： | 蔡文超 单春会 李文新 宁明 杨丽萍 唐凤仙 |
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| 作者单位： | （石河子大学 食品学院，新疆 石河子 832000） |
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| 摘 要： | 以沙棘汁为原料，通过单因素试验和响应面分析考察料液比、发酵温度、初始糖度、酵母添加量对沙棘酒品质的影响。结果表明，沙棘酒发酵最佳工艺条件为：料液比3.4∶1（g∶mL）、发酵温度26 ℃、初始糖度27 °Bx、酵母添加量0.04%。在此工艺条件下，所发酵的沙棘酒果香浓郁、色泽清亮、酒香醇正、口感独特，酒精度为12.0%vol，感官评分为93分。
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| 关 键 词： | 沙棘 果酒 响应面法 发酵工艺 |
Optimization of fermentation process of sea-buckthorn wine by response surface methodology |
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| CAI Wenchao,SHAN Chunhui,LI Wenxin,NING Ming,YANG Liping,TANG Fengxian. Optimization of fermentation process of sea-buckthorn wine by response surface methodology[J]. China Brewing, 2018, 37(1): 133. DOI: 10.11882/j.issn.0254-5071.2018.01.029 |
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| Authors: | CAI Wenchao SHAN Chunhui LI Wenxin NING Ming YANG Liping TANG Fengxian |
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| Affiliation: | (College of Food Science, Shihezi University, Shihezi 832000, China) |
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| Abstract: | With sea-buckthorn juice as the raw material, the effects of solid-liquid ratio, fermentation temperature, initial sugar content and yeast addition on the quality of sea-buckthorn wine were investigated by single factor experiments and response surface analysis. The results showed that the optimum fermentation conditions of sea-buckthorn wine were solid-liquid ratio 3.4∶1 (g∶ml), fermentation temperature 26 ℃, initial sugar content 27 °Bx and yeast addition 0.04%. Under the conditions, the sea-buckthorn wine with strong fruit aroma and full-bodied taste was prepared. The alcohol content and sensory score of the wine were 12.0%vol and 93, respectively. |
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| Keywords: | sea-buckthorn wine response surface methodology fermentation process |
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