响应面法优化香蕉酒的制作工艺  

Optimization of Fermentation of Banana Wine by Response Surface Methodology

作　　者：郭晓明[1] 温海祥[1,2] 吕顺 焦艳丽[1] 余铭[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]佛山科学技术学院食品系,广东佛山528231 [3]东莞市香蕉蔬菜研究所,广东东莞523061

出　　处：《现代食品科技》2011年第11期1382-1386,共5页Modern Food Science and Technology

基　　金：东莞市科技计划资助项目(200910810100600)

摘　　要：采用响应面法对香蕉酒制作工艺参数进行优化。香蕉经去皮、打浆、酶解后制得香蕉浆,以香蕉浆为发酵原料。在单因素条件基础上,选取发酵时间、接种量、发酵温度、糖度为影响因子,以香蕉酒酒精体积分数为响应值,应用Box-behnken中心组合试验设计建立数学模型并进行响应面分析。结果表明,香蕉酒发酵优化工艺条件为:发酵时间8d,接种量为5.7%、温度27.5℃、糖度21.8%。在此优化条件下,香蕉酒的酒精度(%,Vol)为11.6%。Response surface methodology（RSM） was applied to optimize the fermentation conditions of banana wine.Banana puree was obtained from banana by the treatment of peeling,beating and enzymolysis.Based on single factor experiment,the fermentation time,inoculating amount of yeast,temperature and degree of sugar used were chosen as influencing factors,and the alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design.The optimal fermentation conditions were determined as follows： fermentation time 8 days,inoculating amount of yeast 5.7 %,fermentation temperature 27.5 ℃ and sugar degree 21.8 %.Under these optimal conditions,the alcoholicity（%,Vol） was 11.6 %.

关 键 词：香蕉 果酒 工艺 响应面 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]