酿制香蕉酒过程中乙醛含量的控制  

Controlling acetaldehyde in the banana wine brewage

作　　者：韦娜[1] 朱晓芳[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2011年第9期300-302,305,共4页Science and Technology of Food Industry

基　　金：海南大学博士启动基金项目;"十一五"国家科技支撑计划项目(2007BAD76B04)

摘　　要：以自行筛选的Saccharomyces cerevisiaeW6酵母为出发菌株,利用单因素实验和响应面设计实验研究糖度、二氧化硫、磷酸氢二铵和硫酸铵4个因素对香蕉酒发酵结束后乙醛含量的影响,并得到乙醛含量与4个影响因素添加量之间的关系。最佳方案:糖度为22°Bx,二氧化硫添加量为60mg/L,磷酸氢二铵的添加量为600mg/L,硫酸铵的添加量为639.35mg/L。为低硫型香蕉酒的生产提供理论依据。Using the self-screening yeast Saccharomyces cerevisiae W6 as the strain,the impaction on the content of acetaldehyde after alcohol fermentation was studied by using single factor experiments and response surface analysis methodology,the impact factors included sugar,sulfur dioxide,ammonium dibasic phosphate,ammonium sulfate.And the relationship between the content of acetaldehyde and the adding of four factors can also be concluded.The best option：sugar content was 22°Bx,sulfur dioxide dosage of 60mg/L,ammonium dibasic phosphate in the dosage of 600mg/L,ammonium sulfate addition level 639.35mg/L.For the production of low-sulfur type of banana wine provide the theoretical basis.

关 键 词：香蕉酒 酵母 乙醛 响应面实验设计 

分 类 号：TS262.7[轻工技术与工程—发酵工程]