响应面法优化椪柑果酒发酵工艺研究  

Optimization of fermentation process of Ponkan fruit wine by response surface methodology

作　　者：郑君晓[1] 麻成金[1,2] 肖旺[1] 陈玉燕[1] 唐桂仙[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]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

出　　处：《饮料工业》2011年第5期12-17,共6页Beverage Industry

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)。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）.

关 键 词：椪柑 果酒 发酵工艺 响应面法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]