| 响应面法优化桂花蜂蜜酒发酵工艺 |
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| 引用本文： | 董彩文,王雪纯,李一晴,洪德立,杨晓磊,胡晓龙. 响应面法优化桂花蜂蜜酒发酵工艺[J]. 食品工业, 2020, 0(3): 81-84 |
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| 作者姓名： | 董彩文 王雪纯 李一晴 洪德立 杨晓磊 胡晓龙 |
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| 作者单位： | 郑州轻工业大学食品与生物工程学院;河南省食品生产与安全协同创新中心;长葛市颐恒健蜂业有限公司;许昌市蜂蜜发酵工程技术研究中心 |
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| 基金项目： | 国家自然科学基金青年项目(31801535)。 |
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| 摘 要： | 以干桂花、蜂蜜为主要原材料,研究桂花蜂蜜酒发酵最佳工艺条件。在单因素试验基础上,选择干桂花加入量、麦曲加入量、温度3个因素为响应因子,酒精度为响应值,通过响应面试验对桂花蜂蜜酒进行发酵工艺优化。结果表明,最优发酵工艺条件为:糖度28%、酵母加入量0.2%、铵盐质量浓度0.9 g/L、麦曲添加量9%、温度28℃、培养时间6 d,此发酵条件下干桂花蜂蜜酒酒精度为16.98%vol。
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| 关 键 词： | 发酵工艺 响应面法 酒精度 干桂花 |
Response Surface Methodology for Optimizing Fermentation Technology of Osmanthus fragrans Honey Wine |
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| DONG Caiwen,WANG Xuechun,LI Yiqing,HONG Deli,YANG Xiaolei,HU Xiaolong. Response Surface Methodology for Optimizing Fermentation Technology of Osmanthus fragrans Honey Wine[J]. The Food Industry, 2020, 0(3): 81-84 |
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| Authors: | DONG Caiwen WANG Xuechun LI Yiqing HONG Deli YANG Xiaolei HU Xiaolong |
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| Affiliation: | (School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002;Henan Provincial Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450002;Changge Yihengjian Bee Industry C o.,Ltd.,Changge 461502;Xuchang Research Center of Honey Fermentation Engineering Technology,Changge 461502) |
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| Abstract: | The best technological condition for the fermentation of sweet-scented Osmanthus meyer was studied with dried sweet-scented Osmanthus fragrans and honey as main raw materials.On the basis of single factor experiment,the dry Osmanthus fragrans addition,wheat koji addition and temperature were selected as response factors,and alcohol as the response value.The fermentation process was optimized by response surface test.The results showed that the optimal fermentation condition was 28%sugar content,0.2%yeast addition,0.9 g/L ammonium salt concentration,9%wheat koji addition,28℃and 6 d fermentation time.Under this fermentation condition,the fermentation of sweet-scented Osmanthus fragrans meyer was carried out.The alcohol content was 16.98%vol. |
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| Keywords: | fermentation process response surface method alcohol degree dried Osmanthus |
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