响应面法优化桤叶唐棣果酒发酵工艺的研究  

Optimization of fermentation process of Amelanchier alnifolia fruit wine by response surface methodology

作　　者：曹丽娟[1] 张卓睿[1] 王傍 薛艳丽[1] 毛迪锐[1] 孟庆繁[1] 姜贵全[1] CAO Lijuan;ZHANG Zhuomi;WANG Bang;XUE Yanli;MAO Dimi;MENG Qingfan;JIANG Guiquan(College of Forestry,Beihua University,Jilin 132013,China)

机构地区：[1]北华大学林学院,吉林吉林132013

出　　处：《中国酿造》2018年第6期145-149,共5页China Brewing

基　　金：吉林省教育厅"十三五"科学技术研究规划项目(JJKH20180351KJ);吉林市科技计划项目(201454021);吉林省植物化工创新团队资助项目(20130521022JH)

摘　　要：以桤叶唐棣为主要原料,对桤叶唐棣果酒的生产工艺进行了研究。通过单因素试验和响应面试验设计优化了发酵工艺,确定了桤叶唐棣果酒的最佳发酵工艺条件为初始糖度22%,酵母接种量0.06%,发酵温度25℃,发酵时间12 d。在此优化条件下,桤叶唐棣果酒酒精度为14.7%vol,酒体澄清透明,呈宝石红色,口感香醇,具有明显的桤叶唐棣风味,钙含量为29.71 mg/100 mL,菌落总数≤10 CFU/mL,大肠菌群数≤2 MPN/100 mL,致病菌未检出。Using Amelanchier alnifolia as main raw material, the production technology of A. alnifolia fruit wine was investigated. The fermentation process was optimized by single factor experiments and response surface method, and the optimum fermentation process conditions were determined as follows： initial sugar content 22%, yeast inoculum 0.06%, fermentation temperature 25 ℃, time 12 d. Under the conditions, the alcohol content of A. alnifolia wine was 14.7%vol, and the fruit wine was ruby red, clear, bright, with sweet taste, it had obvious flavor of A. alnifolia, and the calcium content was 29.71 mg/100 ml. Total count of bacteria was ≤10 CFU/ml, coliform bacteria was ≤2 MPN/100 ml, and the pathogenic bacteria were not detected.

关 键 词：桤叶唐棣 果酒 响应面分析法 发酵工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]