响应面法优化橄榄酒的酿造工艺研究  

Optimization of Brewing Technology of Olive Wine Using Response Surface Methodology

作　　者：赵翾[1] 李红良 丘柳娟[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]东莞市广益食品添加剂有限责任公司,广东东莞523220

出　　处：《食品研究与开发》2011年第6期80-82,共3页Food Research and Development

基　　金：云浮-仲恺科研基金项目(G2004207)

摘　　要：以新鲜橄榄为原料,用糯米酒作为酒基,研究了橄榄酒的酿造工艺。通过响应面分析可知,发酵温度对橄榄酒的感官评分有显著性影响,橄榄酒的最佳工艺条件为:曲药添加量0.3%,橄榄添加量28%,24℃浸泡7 d。通过响应面优化,得到色泽黄绿、澄清透明、具有橄榄特殊风味的橄榄酒。This research mainly studied the fermentation technology of the olive wine,with the fresh olive as the main material and the rice wine as the liquor base.The results showed that the fermentation temperature had significant effect on the sensory evaluation of the olive wine.The optimum fermentation technology of the olive wine was： immersion under 24 ℃ for 7 days with 0.3 % for the addition of the yeast and 28 % for the addition of the olive.An Olive wine was obtained by the optimization of response surface methodology,which was yellow-green,clear and transparent,and has a particular flavor of the olive.

关 键 词：橄榄酒 米酒 发酵 响应面分析法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]