基于响应面法优化咖啡乳酒发酵工艺  

Optimization of fermentation process for coffee koumiss by response surface methodology

作　　者：沈燕萍 王琪[1] 刘琨毅[1] 邹伟[2] 夏熙洋 SHEN Yanping;WANG Qi;LIU Kunyi;ZOU Wei;XIA Xiyang(Wuliangye Technical College, Yibin Vocational and Technical College, Yibin 644003, China;School of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China;The Third Middle School of Yibin, Yibin 644000, China)

机构地区：[1]宜宾职业技术学院五粮液技术学院,四川宜宾644003 [2]四川理工学院生物工程学院,四川自贡643000 [3]宜宾市三中,四川宜宾644000

出　　处：《中国酿造》2019年第2期203-207,共5页China Brewing

基　　金：香料植物资源开发与利用四川省高校重点实验室项目(2018XLZ007)

摘　　要：为寻求咖啡乳酒的最佳发酵工艺,以开菲尔菌与酿酒酵母(Saccharomyces cerevisiae)为发酵剂,咖啡、牛奶、白砂糖为原料进行咖啡乳酒的酿制。在单因素试验的基础上,选取白砂糖添加量、咖啡添加量、酿酒酵母接种量及发酵时间4个因素,以感官评分为响应值,通过响应面法对咖啡乳酒的发酵工艺进行优化。结果表明,咖啡乳酒最优的发酵工艺条件为:白砂糖添加量10.5%、咖啡添加量1.3%、酿酒酵母接种量0.4%、发酵时间3.5 d;在此最优条件下,咖啡乳酒的色泽褐黄透明,咖啡香、奶香与酒香和谐,酒体丰满圆润,感官评分为88.9分。In order to seek the optimal fermentation process of coffee koumiss, using Kefir and Saccharomyces cerevisiae as starters, coffee, milk and sugar as raw materials, coffee koumiss was brewed. Based on the single factor experiments, 4 factors including sugar addition, coffee addition, S. cerevisiae inoculum, and fermentation time were selected, the fermentation process of coffee koumiss was optimized by response surface methodology using sensory evaluation as response value. The results showed that the optimal fermentation process conditions were determined as follows: sugar addition 10.5%, coffee addition 1.3%, S. cerevisiae inoculum 0.4% and fermentation time 3.5 d. Under the optimal fermentation conditions, the coffee koumiss had tawny transparent color, harmonious flavor of coffee, milk and wine, round and full body, and the sensory score of coffee koumiss was 88.9.

关 键 词：咖啡乳酒 响应面法 感官评分 发酵工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]