响应面法优化紫甘薯发酵酒的工艺条件  

Optimization Conditions of Purple Sweet Potato Fermented Wine by Response Surface Methodology

作　　者：于聪 李艳[1,2] YU Cong;LI Yan(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China;Hebei R & D Center for Fermentation Engineering,Shijiazhuang 050018,Hebei,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《食品研究与开发》2019年第11期133-140,共8页Food Research and Development

摘　　要：以冀紫甘薯2号为原料,经双酶法水解淀粉制得糖液,酵母菌进行酒精发酵制得口感醇厚、色泽紫红鲜亮的紫甘薯发酵红酒。采用单因素和Box-Behnken响应面试验设计优化紫甘薯红酒发酵的工艺条件。结果表明:接种安琪酵母2×10^6个/mL,pH4.0,24℃发酵10d,得到酒精度为12.2%vol,颜色鲜艳呈紫玫瑰色、透明度好、带有紫甘薯香味、酸度适中、酒体协调、余味悠长的紫甘薯发酵红酒。为紫甘薯新品种的扩大种植和深加工奠定理论基础。Ji zi no. 2 purple sweet potato was used as materialin and the sugar solution was prepared by double enzymatic hydrolysis of starch,and then fermented by yeast. The color of red wine was bright purple and tasting rich. Single factor and box-behnken response surface experiment were used to design and optimize the ferm-entation conditions of purple sweet potato red wine. The best fermentation condition was adding 2×10^6 cells/mL Anqi yeast into the must,and fermented at 24 ℃ for 10 days with pH 4.0. In the purple sweet potato fermented red wine,the alcohol content was 12.2 % vol,the color was bright purple rose,transparency,with purple sweet potato flavor,with moderate acidity,harmonious body and long aftertaste. It laid a theoretical foundation for the expansion and deep processing of new purple sweet potato varieties.

关 键 词：紫甘薯 发酵酒 工艺条件 响应面 优化试验 

分 类 号：TS261.4[轻工技术与工程—发酵工程]