响应面法优化明胶澄清苹果酒条件的研究  

Optimization of gelatin as a clarifying agent of cider by response surface methodology

作　　者：吴明霞[1] 

机构地区：[1]宁德师范学院生物系,福建宁德352100

出　　处：《宁德师范学院学报（自然科学版）》2015年第3期257-260,共4页Journal of Ningde Normal University(Natural Science)

基　　金：宁德师范学院服务海西项目(2012H209)

摘　　要：用响应面法优化明胶澄清苹果酒工艺.选取明胶量、温度和时间为因子,在单因素试验的基础上,根据Box-Benhnken中心组合方法进行三因素三水平的试验设计.结果表明,最佳工艺条件为明胶量0.05m L,温度10℃,时间37.4h.在此条件下得到的透光率达到91.02%.且经处理的苹果酒的理化指标符合国家标准.To optimize gelatin as a clarifying agent of cider, the effects of the amount of gelatin, time and temperature were studied with Box-Behnken design. The optimum conditions were obtained as follows： 0.05mL of gelatin, temperature was 10℃, and the absorbance was 91.02%, which agreed well with process was

关 键 词：响应面法 苹果酒 明胶 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]