响应面法在海带银杏酒发酵工艺中的应用

为了提高海带的附加值,研发了海带银杏酒,选取发酵温度、海带浆与银杏果水解液配比和蔗糖添加量等3个因素进行中心组合设计,利用响应面法对其酒精度影响进行优化研究。利用Design Expert软件,建立3个因素与发酵酒精度之间的二次多项式数学模型。结果表明:在发酵温度为26.6℃,海带浆与银杏果水解液比例为1∶2.8,添加蔗糖量为16.7%时,最终酒精度为14.2%Vol,与实测值相符。

The Application of Response Surface Methodology in Fermentation Processing of Kelp Ginkgo Wine

In order to increase the added value of kelp,a Kelp Ginkgo Wine was developed.The fermentation temperature,the ratio of kelp slurry and ginkgo fruit hydrolyzate and the content of the sucrose as three parameters were investigated based on a three-level,three-factor Box-Behnken design optimized with response surface methodology.A quadratic polynomial model was established for alcohol content as a function of the above variables with Design Expert software.The optimum conditions for fermentation of kelp ginkgo wine were obtained as follows：fermentation temperature is 26.6℃,the ratio of kelp slurry and ginkgo fruit hydro-lyzate is 1∶2.8,the amount of sucrose is 16.7%,the final alcohol content is 14.2%Vol,which was consistent with the measured value.