桑椹酒发酵工艺优化研究  

Optimization of Fermentation Process of Mulberry Wine

作　　者：陈雅[1] 廉苇佳 韩琛[1] 吴斌[1] 阿依加马丽·加帕尔 雷静[1] CHEN Ya;LIAN Weijia;HAN Chen;WU Bin;Ayijiamali JAPAR;LEI Jing(Turpan Institute of Agricultural Sciences,Xinjiang Academy of Agricultural Sciences,Turpan,Xinjiang 838000,China)

机构地区：[1]新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番838000

出　　处：《酿酒科技》2021年第4期83-88,共6页Liquor-Making Science & Technology

基　　金：吐鲁番市科技计划项目(2019BJ013);新疆维吾尔自治区创新环境(人才、基地)建设专项-天山青年项目(2019Q093)。

摘　　要：以吐鲁番黑桑椹为原料,对桑椹酒发酵工艺条件进行优化。通过单因素和响应面分析方法,研究初始糖度、初始pH值、发酵温度各自变量及其交互作用对桑椹酒品质的影响,并建立回归模型,得到最适桑椹酒发酵工艺参数。得到回归方程为:Y=89.20+3.13A+2.38B+3.75C+2.00AB-0.75AC-0.25BC-2.60A^(2)-8.60B^(2)-4.85C^(2)。桑椹酒最适发酵工艺条件为:初始糖度226 g/L,初始pH值3.6,发酵温度18℃,此条件下感官评分为90.1分,与模型预测值吻合,证明了模型的可靠性,为加工企业提供技术支撑。Taking Turpan black mulberry as the raw material,we optimized the fermentation process of mulberry wine.Through single factor tests and response surface analysis method,we studied the effects of initial sugar content,initial pH value,fermentation temperature and their interaction on the quality of mulberry wine,and established a regression model to obtain the optimum fermentation parameters for mulberry wine.The regression equation:Y=89.20+3.13A+2.38B+3.75C+2.00AB-0.75AC-0.25BC-2.60A^(2)-8.60B^(2)-4.85C^(2).The optimum fermentation conditions of mulberry wine were as follows:initial sugar content of 226 g/L,initial pH value of 3.6,and fermentation temperature of 18℃.Under the above conditions,the sensory score of the mulberry wine was 90.1,which was in accordance with the prediction of the model.The model was proved to be reliable and could provide technical support for wineries.

关 键 词：桑椹 桑椹酒 发酵 优化 响应面 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]