响应面分析法优化南瓜酒发酵工艺条件  

Optimization of Fermentation Parameters for Pumpkin Wine by Response Surface Methodology

作　　者：张靖媛[1] 王成荣[1] 杨绍兰[1] 张宏斌[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛市农业科学研究院,山东青岛266100

出　　处：《食品科学》2012年第5期213-217,共5页Food Science

基　　金：山东省现代蔬菜产业技术体系项目

摘　　要：利用中心组合试验设计(CCD)和响应面分析法优化小磨盘南瓜酒的发酵条件,探索其发酵规律,建立优质小磨盘南瓜酒发酵的二次多项式数学模型,获得小磨盘南瓜酒发酵的最佳参数为:SY酵母接种量0.10%、发酵温度24.58℃、发酵时间129.73h,所得到的南瓜酒酒精体积分数为8.03%,与预测值(8.13%)基本一致,可见模型能较好地预测南瓜酒发酵过程中的酒精体积分数。Based on central composite design response surface methodology was applied to optimize fermentation parameters for pumpkin wine. Alcohol content in pumpkin wine was investigated with respect to yeast inoculum size, temperature and fermentation time, and a quadratic polynomial model was established. The optimum fermentation parameters were determined as follows： yeast inoculum size 0.10%, fermentation temperature 24.58 ℃ and fermentation time 129.73 h. The alcohol content in the pumpkin wine obtained was 8.03% （V/V）.

关 键 词：南瓜 小磨盘 发酵酒 中心组合设计 响应面分析 

分 类 号：TS261.4[轻工技术与工程—发酵工程]