响应面法优化桔子酒发酵工艺及动力学研究  

Optimization of Fermentation Process and Fermentation Dynamics for Orange Wine

作　　者：米桂[1] 李新生[1,2,3] 刘新[4] 党娅 赵璇[1] 王昕[1] 

机构地区：[1]陕西理工学院,汉中723000 [2]陕西省资源生物重点实验室,汉中723000 [3]陕西省黑色有机食品工程技术研究中心,汉中723000 [4]西北大学,西安710069 [5]陕西理工学院秦巴蓝莓研究所,汉中723000

出　　处：《食品工业》2016年第3期172-176,共5页The Food Industry

基　　金：陕西省科技厅项目(2014KTLM-12);陕西理工学院研究生创新项目(SLGYCX1523);陕西省教育厅重点实验室科研计划项目(14JS018)

摘　　要：试验以汉中柑橘和糯米为原料,通过Box-Behnken响应面法及Design-Expert 8.0.6分析软件建立二次多项式数学模型,优化桔子酒发酵工艺,并采用Origin 9.0软件对发酵过程中的物质代谢进行非线性拟合分析,对桔子酒发酵动力学进行研究。研究表明,最佳发酵条件为:温度22℃,接种量6%,p H 3.80和时间8 d,基于Boltzmann、SGompertz和Dose Resp三种模型对桔子酒发酵过程中酵母生长、酒精生成和基质消耗进行非线性拟合,拟合模型的相关系数分别为0.997 31,0.997 92和0.999 41,模型拟合良好,较好的反映了桔子酒发酵过程的动力学特征。With Gongchuan mandarin orange and glutinous rice as the raw material, the fermentation process was optimized by response surface methodology with Box-Behnken design. A quadratic polynomial model was established with DesignExpert 8.0.6 analysis software. At the same time, the fermentation dynamics models were researched based on the non-linear fitting with origin 9.0 data analysis software. The research was determined as follows： fermentation temperature 22 ℃, inoculating amount of yeast 6%, p H 3.80 and time 8 d. Based on the nonlinear fitting curve of Boltzmann model、SGompertz model and Dose Resp model, the dynamics models of cell growth, alcohol production and substrate consumption were established. The fit values of the three models were 0.997 31, 0.997 92 and 0.999 41, respectively. The model was found to be capable of reflecting all batch culture phases to a certain degree of accuracy.

关 键 词：桔子酒 响应面法 发酵动力学 动力学模型 

分 类 号：TS262.7[轻工技术与工程—发酵工程]