响应面法优化沙枣果酒发酵工艺的研究  

Optimization of Fermentation Process for Oleaster Fruit Wine by Response Surface Methodology

作　　者：于翔[1] 程卫东[1] 单春会[1] 

机构地区：[1]石河子大学食品学院,石河子832000

出　　处：《食品工业》2016年第4期59-63,共5页The Food Industry

基　　金：基金项目:兵团特色果蔬中心(5001501);兵团英才(0213-60016)

摘　　要：沙枣含糖量为43%~52%,富含多种营养物质,可以作为原料酿造保健型果酒;为了充分地利用沙枣资源,优化其加工工艺参数,以沙枣汁为原料,在初糖浓度、酵母接种量、发酵温度和初始pH 4个单因素试验基础上,应用Design-Expert V 8.0.6软件中Box-Behnken试验设计建立回归模型,对沙枣果酒的发酵工艺条件进行响应面分析优化,结果表明：沙枣果酒发酵的最佳工艺条件为：初糖浓度为24%、酵母接种量0.28%、发酵温度为27.78℃、初始pH4.37。此优化条件下,沙枣果酒酒精度达到14.37%vol,果香和酒香协调,风味独特,绵延柔和。The content of total sugar in Oleaster was 43%~52% and which riched in nutrients, so it could be used as raw material for brewing health-wine order to fully utilize Oleaster resources. The process parameters were optimized with Oleaster juice as raw material. By single experiment design, initial sugar concentration, the yeast inoculation, fermentation temperature and initial pH were studied. Box-Behnken experiment design was applied in the software Design-Expert V 8.0.6 in order to analyze the fermentation conditions of Oleaster fruit wine fermentation and establish the model. Experiment showed that the optimum conditions of Oleaster fruit wine fermentation were as followings： initial glucose concentration was 24%, the yeast inoculation was 0.28%, and the fermentation temperature was 27.78 ℃, initial pH 4.37. Under optimal conditions, the alcoholicity of Oleaster fruit wine reached 14.37%vol, the taste of fruit and wine was harmonious with unique flavor and pastel stretches.

关 键 词：响应面法 沙枣 酿造工艺 果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]