中心组合和响应面分析优化枇杷果酒发酵工艺  

Optimization of fermentation process of loquat wine with central composite and response surface methodology

作　　者：袁辉[1,2] 白云凤[2] 

机构地区：[1]浙江科技学院浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [2]温州医学院药学院,浙江温州320035

出　　处：《中国酿造》2010年第2期103-106,共4页China Brewing

基　　金：浙江省自然科学基金(Y307415);衢州市柯城区农副产品精深加工关键技术和集群建设示范(2008c02011);浙江科技学院人才启动基金(0101103501)

摘　　要：以浙江省余杭县塘栖枇杷为原料,研究枇杷果酒的发酵工艺。考察了果胶酶添加量对出汁率的影响,然后在糖浓度、接种量和主酵温度对枇杷酒发酵重要指标及风味影响的单因素试验的基础上,通过中心组合试验设计和响应面分析优化获得最佳发酵工艺。最佳生产工艺:糖浓度22°Bx,接种量0.55g/L,发酵温度23.09℃,果胶酶添加量120mg/L,终产品酒精含量12.1%vol^12.8%vol,总糖6.76g/L,总酯0.73g/L,总酸8.96g/L,产品金色澄清透亮,枇杷香气浓郁。本实验的酿造工艺,能保证枇杷果酒的品质,具有中试放大的潜力。The Tangxi loquat in Yuhang County, Zhejiang province was selected as raw material to study the fermentation process of fruit wine. The effect ofpectinase addition on yelid of juice was first evaluated and then according to single-factor test, sugar concentration, inoculum concentration and main fermentation temperature were optimized by central composite experimental design and response surface methodology （RSM） analysis. The optimal fermentation process was determined as： inoculum concentration, 0.55g/L, sugar concentration 22°Bx, 23.09℃, pectinase 120mg/L; ethanol, 12.1%-12.8% （vol） ; total acid, 8.96g/L, total sugar, 6.76g/L; total ester 0.73g/L; The optimized process could ensure the quality of loquat fruit wine, and bear the potential of pilot scale-up production in turn.

关 键 词：枇杷 果酒 酿造 响应面 

分 类 号：TS262.7[轻工技术与工程—发酵工程]