利用Minitab优化桑葚发酵低醇饮料的工艺条件  

Optimization of Medium for Mulberries Fermented Low Alcohol Beverages Using Minitab

作　　者：焦凯琳 

机构地区：[1]齐鲁工业大学食品与生物工程学院,济南250353

出　　处：《食品工业》2015年第10期90-92,共3页The Food Industry

基　　金：山东省自然科学基金项目(2R2010CQ005)

摘　　要：以新鲜桑葚全汁为原料,采用产香地衣芽孢杆菌H3和上面发酵啤酒酵303号双菌混合发酵,以单因素试验为基础,用Minitab 15软件响应面分析法对桑葚发酵低醇饮料工艺进行优化,最后得到含量在4%低醇优质、果香浓郁、浅棕红色、澄清透明的优质桑葚发酵低醇饮料。With fresh mulberry juice as raw material, use Bacillus licheniformis H3 and the above bacteria fermentation 303 beer yeast to mix fermentation. On the basis of single factor test, optimized study of mulberries low alcohol fermentation uses by response surface analysis （using Minitab 15 system）. The results show that finally get alcohol content is 4% of low alcohol quality, fruity, light brown red, clear quality mulberries fermented low alcohol beverages.

关 键 词：桑葚发酵低醇饮料 响应面分析法 低醇 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]