响应面法优化超高压-酶解制备玛咖酒工艺

该研究选用甘肃玛咖为原料，采用超高压-酶解技术制备玛咖酒。以总生物碱提取率和感官评分为评价指标，利用单因素试验和响应面法优化玛咖酒制备工艺条件。结果表明，玛咖酒制备最佳工艺条件为：酶解压力110 MPa，酶解温度60 ℃，乙醇体积分数60%。在此优化制备工艺条件下，总生物碱提取率为67.28%，感官评分为96.06分。玛咖酒呈金黄色，酒质澄清，无杂质，具有玛咖的天然野草根气味及特殊辛辣味。

Optimization of ultra-high pressure-enzymatic hydrolysis preparation process of Maca wine by response surface methodology

Using Gansu Maca as raw material, Maca wine was prepared by ultra-high pressure-enzymatic technology. Taking extraction rate of total alkaloids and sensory scores as evaluation indexes, preparation process of Maca wine was optimized by single factor tests and response surface methodology. The results showed that the optimum conditions for Maca wine preparation technology were as follows: enzymatic hydrolysis pressure 110 MPa, enzymatic hydrolysis temperature 60 ℃, ethanol volume fraction 60%. Under these optimized conditions, the extraction rate of total alkaloids was 67.28% and sensory score was 96.06. The Maca wine was golden yellow, clear and free of impurities, with the natural weedy root scent of Maca and a special spicy taste.