攀枝花土蜂蜜酒发酵条件的优化  

Optimization of Conditions for Mead Fermentation of Panzhihua

作　　者：李敏杰[1] 熊亚 LI Minjie;XIONG Ya(College of Biological and Chemical Engineering,Panzhihua University,Panzhihua 617000;The Engineering Center of Characteristic Biological Resources of Panzhihua Dry-hot Valley,Panzhihua 617000)

机构地区：[1]攀枝花学院生物与化学工程学院,攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,攀枝花617000

出　　处：《食品工业》2021年第1期170-174,共5页The Food Industry

摘　　要：选取温度、pH、酵母添加量、通气量为影响因素,以酒精度作为响应值,采用响应面分析法对攀枝花土蜂蜜酒发酵条件进行优化。结果表明,发酵最佳参数为pH 4.36、发酵温度27.8℃、酵母菌添加量3.59%、通气量2次/d。对土蜂蜜酒酒精度影响因素的排名依次为温度、酵母菌添加量、通气量、pH。在此条件下制得的土蜂蜜酒颜色金黄,有蜂蜜的清香,酒香浓郁,口味独特,为攀枝花土蜂蜜的开发应用提供一定的参考价值。Using temperature,pH,amount of yeast and air throughput elected as the effects and alcoholic strength as the indicator,the conditions for mead fermentation of Panzhihua were optimized via response surface methodology.The results showed that the optimum parameters were pH of 4.36,fermentation temperature of 27.8℃,yeast amount of 3.59%and air throughput of twice a day.Analysis showed that various factors on alcoholic strength of mead fermentation as follows:temperature,amount of yeast,air throughput and pH.Under this condition,the mead had golden color,honey fragrance,strong fragrance and unique taste,which provided certain reference value for the development and application of Panzhihua native honey.

关 键 词：蜂蜜酒 酒精度 发酵条件 响应面分析法 

分 类 号：TS262.91[轻工技术与工程—发酵工程]