软枣猕猴桃果酒酿造工艺的研究  

Research of fermenting process of Actinidia arguta wine

作　　者：李潇卓 刘长江[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2014年第3期207-210,215,共5页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(200903013)

摘　　要：以东北地区软枣猕猴桃为原料研制软枣猕猴桃果酒,在单因素实验基础上,选取初始糖含量、接种量、发酵温度为自变量,感官评价值为响应值。通过Box-Benhnken中心组合设计和响应面分析法,研究各自变量及其交互作用对感官品质的影响,模拟得到二元多项式回归方程的预测模型,确定了果酒发酵最佳工艺参数为含糖量20.7%、酵母接种量1.4‰、发酵温度20.7℃,此时果酒的口感和风味均为最佳。Actinidia arguta in northeastern were used as the raw materials to prepare actinidia arguta wine.Three parameters including sugar content, amount of inoculation and fermentation temperature were optimized using central composite design and response surface methodology based on single factor investigation for the sensory evaluation .The interaction of the respective variables and their influence on the sensory evaluation were studied by using Box-Benhnken central composite design and polynomial regression equation of prediction model inoculation amount of 1.4‰; fermentation temperature taste and flavor were best. response surface analysis theory, the simulated quadratic was set up. Results indicated that sugar for 20.7%;yeast of 20.7℃ were the optimal conditions.At this time, the wine

关 键 词：软枣猕猴桃 果酒 发酵 响应面 

分 类 号：TS262[轻工技术与工程—发酵工程]