响应面法优化番茄酒的发酵工艺  

Fermentation Technology Research for Tomato Wine by Response Surface Methodology

作　　者：徐佳惠 吴碧玉 彭凌[1] XU Jiahui;WU Biyu;PENG Ling(Collage of Life Science and Engineering,Southwest Technology University,Mianyang 621010)

机构地区：[1]西南科技大学生命科学与工程学院,綿阳621010

出　　处：《食品工业》2020年第8期51-54,共4页The Food Industry

基　　金：四川省三区计划项目(编号:19zd3153);四川省教育厅社科项目(编号CC19z30/19sd0135)。

摘　　要：以番茄为试样原料,在单因素试验上,通过响应面法分析优化番茄品种、菌种类型和接种量、发酵温度等工艺条件,筛选出适宜的番茄酒发酵工艺。结果表明,川科9号樱桃番茄,rW型果酒酵母接种量0.18%,发酵温度24℃,前发酵时间7 d,后发酵10 d,陈酿2个月,所得番茄酒色泽金黄、澄清透明、营养丰富,酒精度为12.57%vol。Samples with different varieties of tomatoes as raw materials,were used to brew fruit wine.The fermentation condition was optimized by using response surface methodology,and based on single factor experiment,the suitable tomato wine fermentation process was selected.It showed that inoculums of yeast 0.02%,fermentation temperature 25℃,tomato varieties with Chuanke 9,wine yeast strain with angel RW,fermentation time 7 d,secondary fermentation time 10 d,and ageing for 2 months.The alcoholicity was 12.57%vol.This product had golden color,persistent aroma,clarity and nutritious.

关 键 词：番茄酒 发酵工艺 响应面法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]