中心组合和响应面法优化衢州柑桔果酒生产工艺  

Optimization of Citrus Wine Production from Quzhou with Method of Central Composite Design and Response Surface Methodology

作　　者：袁辉[1,2] 白云凤[2] 毛建卫[1] 薛胜霞 

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,杭州310023 [2]温州医学院药学院,浙江温州320035 [3]杭州余杭区第三人民医院,杭州311115

出　　处：《中国食品学报》2010年第3期143-151,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金（No.Y307415）

摘　　要：目的：为充分利用衢州柑桔资源,以柑桔汁为主要原料,葡萄酒活性干酵母为酿造菌种,研制发酵型果酒。方法：通过研究初始发酵pH值、干浸出物、接种量和发酵温度等单因素对柑桔酒发酵指标——酒精度、总浸出物、还原糖、酸度、SO2、甲醇等及风味的影响,再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。结果：最佳生产工艺参数：接种量0.8g/L,可溶性固形物16°Bx（加蔗糖）,26℃发酵5d。确定柑桔果酒的技术指标是：pH3.6,乙醇体积分数8.5%～8.9%;还原糖1.804g/L,总氮3.25g/L,总干浸出物46.0g/L,总酸0.68g/L,总SO2质量浓度72mg/L,pH3.5;游离SO2质量浓度36mg/L,甲醇0.8mg/L,VC0.1386g/L,透光率100%。结论：酿造的柑桔果酒色泽金黄、清亮透明,有独特的柑桔果香,重要指标符合国家标准,工艺条件适合扩大生产。In order to explore a feasible wine fermentation process from Quzhou citruses,such factors as initial pH,the inoculation size,the main fermentation temperature,and the concentration of sugar and nitrogen,etc,were investigated,the central composite design experiments and Response Surface Methodology （RSM） was then designed with the aid of sensory quality evaluation besides the physics-chemical characters.Result：the optimum fermentation process was determined as：pH3.6,inoculation size 0.8 g/L,soluble solids 16 °Bx（Sucrose controlled）,nitrogen sulphate 1 g/L,26 ℃ for 5days.The technological indexes of the final citrus wine were：pH 3.5,total acid 0.68 g/L,reducing sugar 1.804 g/L,ethanol 8.5%～8.9%,total nitrogen 3.25 g/L,sugar-free extract 46.0g/L,total SO2 72 mg/L,free SO2 36 mg/L,methanol 0.8mg/L,VC 0.1386 g/L,luminousness 100%.These indexes were all in accordance with the national standards,and the final citrus wine good was golden yellow,transparent clear liquor with genuine,graceful,palatable citrus fruity and bouquet.The process was also easy to be scaled up for later industrialization.

关 键 词：柑桔 果酒 发酵 乙醇 响应面法 

分 类 号：TS174.81[轻工技术与工程—纺织材料与纺织品设计]