响应面法优化刺五加果酒的酿造工艺  

Optimization of Fermentation Technology of Acanthopanax senticosus Wine by Response Surface Methodology

作　　者：贾金辉[1] 柴虹宇[1] 程贵兰[1] 蔡智军[1] 张海涛[1] 田晓玲[1] 梁文珍[1] JIA Jin-hui;CHAI Hong-yu;CHENG Gui-lan;CAI Zhi-ju;ZHANG Hai-tao;TIAN Xiao-ling;LIANG Wen-zhen(Liaoning Agricultural Technical College,Yingkou 115009,Liaoning,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《食品研究与开发》2022年第4期136-142,共7页Food Research and Development

基　　金：辽宁省教育厅科技课题辽教办[(2019)117]。

摘　　要：以刺五加果实为原料,酿造刺五加果酒,以感官评分和酒精度为评价指标,对料水比、果胶酶添加量、发酵温度和接种量进行单因素试验,在确定发酵温度的基础上,进行其他3个因素的响应面优化试验,确定刺五加果酒的最佳酿造工艺为料水比1.7:1(kg/L),果胶酶添加量60 mg/L,接种量207 mg/L,发酵温度24℃。得到的刺五加果酒颜色呈红色,果香浓郁、酒体丰满、风格独特,酒精度为11.9%vol,感官评分为94,挥发酸为0.3 g/L,总硫为42 mg/L,进行微生物指标检验得到大肠菌群<3个,菌落总数为12个,符合果酒行业标准。Acanthopanax senticosus fruit was used as raw material to produce A. senticosus wine. Sensory score and alcohol content were used as evaluation indices. Four single factor experiments were carried out,namely material water ratio,pectinase addition,fermentation temperature,and inoculation amount. On the basis of determining fermentation temperature,response surface methodology was used to optimize the other three factors.The best brewing technology of A. senticosus wine was determined to be a 1.7∶1 material water ratio,addition of60 mg/L pectinase,inoculation amount of 207 mg/L,and fermentation temperature of 24 ℃. The results showed that A. senticosus wine had red color,rich aroma,plump body,and unique style. It had an alcohol content of11.9% vol and a sensory score of 94,and the volatile acid and total sulfur were 0.3 g/L and 42 mg/L,respectively. The microbial index test showed that there were less than three coliforms and 12 colonies,which met the industry standard for fruit wine.

关 键 词：刺五加果 果酒 酿造工艺 响应面 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]