响应面法对洋葱酒发酵工艺的优化

目的：为充分利用洋葱资源，制得具有良好口感与保健功能的洋葱酒。方法：以黄皮洋葱为原料，选择不同的前处理方式对洋葱进行前处理并采用响应面法对洋葱酒的发酵工艺进行优化。结果：洋葱在539W微波条件下处理20min，按料液比1:3(g/mL)打浆，在发酵温度25.3℃、酵母菌接种量0.84%、发酵时间48.36h条件下发酵，制得洋葱酒乙醇体积分数9.7%，总黄酮的浸出率为65.12%。多元回归分析结果显示，发酵温度、酵母菌接种量、发酵时间与洋葱酒酒精含量和黄酮浸出率之间回归模型极显著，可用于实际生产预测。结论：微波处理可明显除去洋葱的葱臭味，并得出了洋葱酒发酵的最优条件。

Optimization of Fermentation Process for Onion Wine by Response Surface Methodology

Objective: To make good use of onion and prepare palatable and healthy onion wine. Methods: Onion was used as the raw material and three pre-treatment methods were applied to treat onion. Response surface methodology was used to optimize fermentation parameters for the production of onion wine. Results: Onion wine was palatable when onion was subjected to microwave treatment at 539 W power for 20 min. The optimal fermentation parameters were fermentation temperature of 25.3 ℃, yeast bacillus inoculation amount of 0.84% and fermentation time of 48.36 h. Under the optimal conditions, the alcohol content of onion wine was 9.7% and the extraction rate of flavonoids from onion wine was 65.12%. Multivariate regression analysis showed that established regression models for alcohol content or extraction rate of flavonoids as a function of fermentation temperature, yeast bacillus inoculation amount and fermentation time were both remarkable, which could be used for practical prediction. Conclusion: Microwave pre-treatment can effectively remove the unpleasant aroma in onion and the optimized fermentation conditions for producing onion wine are reliable.