| 响应面法优化椪柑果酒发酵工艺研究 |
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| 引用本文： | 郑君晓,麻成金,肖旺,陈玉燕,唐桂仙.响应面法优化椪柑果酒发酵工艺研究[J].饮料工业,2011,14(5):12-17. |
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| 作者姓名： | 郑君晓 麻成金 肖旺 陈玉燕 唐桂仙 |
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| 作者单位： | 1. 吉首大学食品科学研究所,湖南吉首,416000
2. 吉首大学食品科学研究所,湖南吉首,416000;吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首,416000 |
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| 摘 要： | 以椪柑果汁为主要原料,酿酒高活性干酵母为发酵菌种,研究了椪柑果酒的发酵工艺。在单因素试验基础上,选取接种量、糖度、pH、发酵温度为影响因素,酒精度为响应值,应用中心组合 Box-Behnken 试验设计建立数学模型,进行响应面分析。研究结果表明,椪柑果酒发酵的最佳工艺为：接种量 0.11g/100ml、糖度 21%、pH3.6、发酵温度 26℃、发酵时间6d,在此工艺条件下,椪柑果酒酒精度达 9.5%（v/v）。
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| 关 键 词： | 椪柑 果酒 发酵工艺 响应面法 |
Optimization of fermentation process of Ponkan fruit wine by response surface methodology |
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| ZHENG Jun-xiao,MA Cheng-jin,XIAO Wang,CHEN Yu-yan,TANG Gui-xian.Optimization of fermentation process of Ponkan fruit wine by response surface methodology[J].Beverage Industry,2011,14(5):12-17. |
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| Authors: | ZHENG Jun-xiao MA Cheng-jin XIAO Wang CHEN Yu-yan TANG Gui-xian |
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| Affiliation: | 1 Institute of Food Science,Jishou University,Jishou 416000,Hunan,China; 2 Hunan Province University Key Laboratory of Plant Resources Conservation and Utilization,Jishou University,Jishou 416000,Hunan,China) |
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| Abstract: | The fermentation process of Ponkan fruit wine was studied with Ponkan juice and highly-active dry yeast used as the raw material and culture,respectively.Based on single-factor experiments,inoculum size,sugar content,pH and fermentation temperature were chosen as the influencing factors,and the alcohol content of the wine as the response value,a mathematical model was established by the Box-Behnken Central Composite Design to make response surface analysis.The results showed the optimal fermentation process as：inoculum size 0.11 g/100ml,sugar content 21%,pH 3.6,fermentation temperature 26℃ and fermentation time 6 d.Under these conditions,the alcohol content of Ponkan fruit wine reached 9.5%（v/v）. |
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| Keywords: | Ponkan fruit wine fermentation process response surface methodology |
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