响应面法优化无花果-仙人掌果酒的发酵工艺  

Optimization of fermentation technology of fig-cactus fruit wine by response surface methodology

作　　者：王鹏 WANG Peng(Department of Marine Biology and Food,Weihai Ocean Vocational College,Weihai 264300,China)

机构地区：[1]威海海洋职业学院海洋生物与食品系,山东威海264300

出　　处：《中国酿造》2022年第4期199-203,共5页China Brewing

基　　金：2020年威海市特色果蔬高值加工工程技术研究中心(GSGC20200008)。

摘　　要：该试验以无花果、仙人掌果为原料制备果酒,并研究复合果酒的最优发酵工艺。通过单因素试验及响应面试验,探讨了酵母接种量、发酵温度、初始pH值、初始糖度、发酵时间对无花果-仙人掌果酒发酵产酒精量的影响。结果表明,最佳发酵条件为仙人掌果∶无花果=1∶2,酵母接种量0.04%,发酵温度25℃,初始pH值3.40,初始糖度20°Bx,发酵时间7 d,在此优化条件下,制得无花果-仙人掌果酒的酒精度为11.01%vol,感官评分为97分,总花青素含量为50.68 mg/100 mL。果酒鲜艳紫红,酒体清澈,具有浓郁的果香和醇厚的口感。In this experiment,the optimal fermentation technology for compound fruit wine was studied using fig and cactus fruit as raw materials.The effects of yeast inoculum,fermentation temperature,initial pH,initial sugar content and fermentation time on alcohol yield of fig-cactus fruit wine were studied by single factor test and response surface tests.The results showed that the optimal fermentation conditions were cactus fruit∶fig=1∶2,yeast inoculum 0.04%,fermentation temperature 25℃,initial pH 3.40,initial sugar content 20°Bx,fermentation time 7 d.Under the optimal conditions,the alcohol content of fig-cactus fruit wine was 11.01%vol,the sensory score was 97,and the total anthocyanin content was 50.68 mg/100 ml.The fruit wine was bright purple red with a clear body and a strong fruity taste.

关 键 词：果酒 发酵工艺 酒精度 酵母接种量 发酵温度 初始PH值 

分 类 号：TS262.7[轻工技术与工程—发酵工程]