响应面法优化红枣起泡酒二次发酵工艺  

Optimization of secondary fermentation process of jujube sparkling wine by response surface methodology

作　　者：姚萌萌 刘姗 康嘉伟 单春会[1] 田欢 蔡文超 唐凤仙[1] YAO Mengmeng;LIU Shan;KANG Jiawei;SHAN Chunhui;TIAN Huan;CAI Wenchao;TANG Fengxian(College of Food Science,Shihezi University,Shihezi 832000,China)

机构地区：[1]石河子大学食品学院

出　　处：《中国酿造》2019年第9期112-116,共5页China Brewing

基　　金：兵团师域计划项目(KC0023);石河子大学2018年度国家大学生创新创业项目(201810759048);新疆生产建设兵团重点领域创新团队建设计划项目(2017CB012);新疆生产建设兵团南疆重点产业创新发展支撑计划项目(2018DB002)

摘　　要：以新疆红枣为原料制备红枣起泡酒,以感官评分及酒精度为评价指标,采用单因素试验及响应面法对其二次发酵工艺进行优化。结果表明,红枣起泡酒最佳二次发酵工艺为:初始糖度15°Bx、酵母添加量0.03%、发酵温度15℃。在此最优二次发酵工艺条件下,红枣起泡酒酒精度为7.9%vol,产气量为0.35MPa,感官评分为93分,且色泽艳丽、风味独特、果香浓郁、口感清爽,其理化及卫生指标均符合相关国家标准。Jujube sparkling wine was prepared using Xinjiang jujube as raw material.Using sensory score and alcohol content as evaluation indexes,the secondary fermentation process was optimized by single factor test and response surface methodology.The results showed that the optimum secondary fermentation technology for red jujube sparkling wine was as follows: initial sugar content 15 °Bx,yeast addition 0.03%,fermentation temperature 15 ℃.Under the optimum secondary fermentation conditions,the alcohol content of jujube sparkling wine,the gas content and the sensory score were 7.9%vol,0.35 MPa and 93,respectively.The product had gorgeous color,unique flavor,strong fruit aroma and refreshing taste,which was accorded with the relevant national standards.

关 键 词：红枣 起泡酒 二次发酵 响应面法 发酵工艺优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]