响应面优化甜椒薄荷复合酒生产工艺  

Optimization of production technology of sweet pepper-mint compound wine by response surface methodology

作　　者：王琪[1,2] 刘琨毅 安江珊[2] 毛冬梅 吴霞 何翠容 WANG Qi;LIU Kunyi;AN Jiangshan;MAO Dongmei;WU Xia;HE Cuirong(College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China;College of Food Science and Technology&College of Longrun Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,China;Agricultural and Rural Comprehensive Service Center of Fulianpeng Township,Eshan Yi Autonomous County,Yunnan Province,Yuxi 653206,China;Department of Alcoholic Drink and Food Engineering,Sichuan Technology and Business College,Chengdu 611830,China;Sichuan Alcoholic Drink Research Institute,Chengdu 610000,China)

机构地区：[1]宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾644003 [2]云南农业大学食品科学技术学院&龙润普洱茶学院,云南昆明650201 [3]云南省峨山彝族自治县富良棚乡农业农村综合服务中心,云南玉溪653206 [4]四川工商职业技术学院酒类与食品工程系,四川成都611830 [5]四川省酒类科研所,四川成都610000

出　　处：《中国酿造》2021年第4期198-202,共5页China Brewing

基　　金：固态发酵资源利用四川省重点实验室开放基金项目(2019GTJ012);中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ020);宜宾职业技术学院科研项目(ybzysc18-27);四川工商职业技术学院科研项目(2020NC04)。

摘　　要：为提高甜椒的经济附加值、丰富果酒产品的种类,以甜椒与薄荷为主要原料,进行复合酒的研制。在单因素试验的基础上,采用响应面试验优化甜椒薄荷复合酒的生产工艺条件。结果表明,将鲜榨的甜椒汁与薄荷汁按照88∶12的体积比混合,调整初始糖度为28%,接入5%的酿酒酵母菌悬液,于22℃条件下发酵8 d可获得红褐透明、酒香和谐、滋味爽口的甜椒薄荷复合酒,其感官评分与酒精度分别为88.47分、8.1%vol,该研究结果为拓宽甜椒的应用范围提供了理论依据。In order to improve the economic added value of sweet pepper and enrich the variety of fruit wine,the compound wine was developed with sweet pepper and mint as the main raw materials.On the basis of single factor experiment,the production technology of sweet pepper-mint compound wine was optimized by response surface methodology.The results showed that the sweet pepper-mint compound wine with red brown transparent,harmonious wine aroma and refreshing taste could be obtained under the conditions of volume ratio of fresh sweet pepper juice and mint juice 88:12,initial sugar content 28%,Saccharomyces cerevisiae suspension inoculum 5%,fermentation temperature 22℃and time 8 d.The sensory score and alcohol content of the wine were 88.47 and 8.1%vol,respectively,the research results provided a theoretical basis for broadening the application range of sweet pepper.

关 键 词：甜椒 薄荷 复合酒 感官评分 酒精度 

分 类 号：TS262.1[轻工技术与工程—发酵工程]