苹果酵素生产工艺优化研究  

Process Optimization Research on Apple Enzyme

作　　者：鲁云风[1] 王博文 张四普[2] 牛佳佳[2] 杨永峰 LU Yunfeng;WANG Bowen;ZHANG Sipu;NIU Jiajia;YANG Yongfeng(Collge of life science and technology,Nanyang Normal Universily,Nanyang 473061,Henan,China;Horticulure Instiute of Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;Henan Funiushan Biotechnology Co.,Ltd.,Neixiang 474350,Henan,China)

机构地区：[1]南阳师范学院生命科学与技术学院,河南南阳473061 [2]河南农业科学院园艺所,河南郑州450002 [3]河南伏牛山生物科技股份有限公司,河南内乡474350

出　　处：《酿酒》2021年第3期104-107,共4页Liquor Making

基　　金：2018年度河南省科技厅产学研合作项目(182107000039);河南省大宗水果产业技术体系(S2014-11-G04)。

摘　　要：以苹果、白糖、红糖和蜂蜜为原料,采用三因素三水平正交设计进行配方试验以优化苹果酵素生产工艺条件、提高苹果酵素的质量。以感官评价为考查指标,以发酵温度、苹果和糖的比例、糖的种类为影响因素对苹果酵素生产工艺条件进行优化。结果表明:糖的种类为影响苹果酵素口味和品质的主要因素;最佳工艺条件为:糖类选择红糖,水果和糖的比例为1∶1,发酵温度为30℃。In order to optimize the production conditions and improve the quality of apple enzyme, the orthogonal test was carried out with three factors and three levels orthogonal design by using apple, white sugar, brown sugar and honey as raw materials. Optimal reaction conditions were determined by studying the effects of different fermentation temperature, the proportion of apple and sugar, and the type of sugar on the sensory evaluation. The results showed that the main factor affecting the taste and quality of apple enzyme was the type of sugar,the optimum conditions were as follows: the sugar was selected as brown sugar, the ratio of fruit to sugar was 1:1, and the fermentation temperature was 30℃.

关 键 词：苹果酵素 正交试验 工艺优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]