响应面法优化野生红心果果酒发酵工艺条件  

Optimization of Wild Psidium Guajava Liquor Fermentation Technological Conditions via Response Surface Methodology

作　　者：李敏杰[1,2] 熊亚[1,2] 韩洪波[1,2] 

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,四川攀枝花617000

出　　处：《食品研究与开发》2015年第21期114-117,共4页Food Research and Development

摘　　要：针对野生红心果果酒的发酵,以发酵温度、二氧化硫添加量和酵母菌接种量作为发酵过程中酒精度的影响因素,利用响应面分析法(Response Surface Methodology)对野生红心果果酒发酵工艺进行优化。在单因素试验基础上选取试验因素与水平,根据Box-Benhnken的实验设计原理,采用三因素三水平的响应面分析法。结果表明,野生红心果果酒发酵工艺的最佳参数为:二氧化硫添加量A为51.3 mg/kg,酵母菌接种量B为5.33%,发酵温度C为24.98℃。在此发酵工艺条件下野生红心果果酒酒精度的理论值为9.58%。The fermentation temperature, amount of SO_2 and inoculation amount of yeast were selected as the factors which affect the alcoholic strength and optimized the wild Psidium guajava liquor fermentation technological conditions by response surface method. On the basis of single factor tests, three factors and three levels of response surface methodology was used according to the Box-Benhnken experimental design principle.Results showed that the optimum fermentation parameters were： the fermentation temperature was 24.98 ℃, the amount of SO_2 was 51.3 mg/kg and the inoculation amount of yeast was 5.33 %, under which the alcoholic strength was up to 9.58 %.

关 键 词：野生红心果果酒 酒精度 响应面分析 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]