基于模糊综合评价和响应面法的苹果酒混菌发酵工艺优化  

Optimization of Yeast-mixed Fermentation of Cider based on Fuzzy Comprehensive Evaluation(FCE) and Response Surface Methodology(RSM)

作　　者：李国薇[1] 樊明涛[1] 何凤媛[1] 冉军舰[1] 王胜利[1] 赵正阳[2] 梁俊[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《酿酒科技》2013年第1期96-100,共5页Liquor-Making Science & Technology

基　　金：陕西省"13115"科技创新工程(2008ZDGC-01)

摘　　要：以富士苹果为原料,通过小容器酿造法进行苹果酒的发酵试验,以柠檬形克勒克酵母(Kloeckera apicula-ta)与酿酒酵母(Saccharomyces cerevisiae)的不同顺序的接种时间,二者的接种量比例,SO2的添加量为试验因素,以苹果酒的模糊综合评价得分为响应值,利用响应面方法,对苹果酒混菌发酵的主发酵工艺进行优化。结果表明,苹果酒混菌发酵的优化工艺条件为:柠檬形克勒克酵母(Kloeckera apiculata)接种约37 h后按1∶1比例添加酿酒酵母(Saccharomyces cerevisiae),SO2的添加量为45.85 mg/L。In the experiment, Fuji apple was used for cider fermentation in small vessels, Kloeckera apiculata and Saccharomyces cerevisiae was inoculated in different sequences and at different time, the inoculating ratio and the addition level of SO2 were experimental factors, and fuzzy comprehensive evaluation of cider was the response value to optimize yeast-mixed fermentation of cider. The optimized technical conditions were summed up as follows： 37 h after the inoculation ofKloeckera apiculata, Saccharomyces cerevisiae inoculated according to the ratio of 1：1, and the addition level of SO2 was 45.85 mg/L.

关 键 词：苹果酒 混菌发酵 工艺优化 模糊综合评价 响应面法 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]