苹果木瓜混酿白兰地工艺的优化  

Optimization of blending brandy with bpple and Chaenomeles speciosa

作　　者：赵志军[1,2] 袁倩倩 郭文慧 李冰 刘延波[1,2] 周平平[1,2] 葛少华 孙秋丽 黄海[1,2] 孙西玉 潘春梅 ZHAO Zhijun;YUAN Qianqian;GUO Wenhui;LI Bing;LIU Yanbo;ZHOU Pingping;GE Shaohua;SUN Qiuli;HUANG Hai;SUN Xiyv;PAN Chunmei(College of Food and Biological Engineering(Liquor College),Henan University of Animal Husbandry and Economy,Zhengzhou Henan,450046;Henan Liquor Style Engineering Technology Research Center,Zhengzhou Henan 450046;Baofeng Liquor Industry Co.Ltd.,Pingdingshan Henan 467500;Henan Ningling County Comprehensive Inspection and Testing Center,Shangqiu Henan 476700)

机构地区：[1]河南牧业经济学院食品与生物工程学院(酒业学院),河南郑州450046 [2]河南省白酒风格工程技术研究中心,河南郑州450046 [3]宝丰酒业有限公司,河南平顶山467500 [4]河南省宁陵县综合检验检测中心,河南商丘476700

出　　处：《现代牧业》2023年第2期46-53,共8页Modern Animal Husbandry

基　　金：河南省重点研发与推广专项(科技攻关)(202102110299);河南省教育厅项目(21B180005)。

摘　　要：以苹果和木瓜为原料,经过混合发酵蒸馏制得混酿白兰地。以色泽、气味、风格、滋味为评价指标,基于模糊数学基本原理,建立感官评价体系,对各样品进行感官综合评价。在单因素试验基础上,选择苹果木瓜配比、酵母添加量和发酵初始糖度三个因素,以混酿白兰地感官评分为响应值,依据Box-Behnken试验设计原理设计响应面试验,对苹果木瓜混酿白兰地的发酵工艺进行优化。结果表明,苹果木瓜混酿白兰地最佳发酵工艺条件为苹果木瓜配比1∶1、酵母添加量0.48 g/L、初始糖度22.5°Bx,混酿白兰地感官评分为86.51。发酵所得混酿白兰地,澄清透明、晶亮有光泽,具有和谐的果香和酒香,口感醇和丰满,具有典型的白兰地风格。Apple and Chaenomeles speciosa were used as raw materials to obtain blended brandy through mixed fermentation and distillation.Taking color,smell,style and taste as evaluation indicators,based on the basic principles of fuzzy mathematics,the sensory evaluation system was established,and the comprehensive sensory evaluation was carried out for each sample.On the basis of single factor experiment,three factors i.e.apple-papaya ratio,yeast addition and initial sugar content of fermentation,were selected,and the sensory score of blended brandy was taken as the response value.The response surface experiment was designed according to the Box-Behnken experimental design principle to optimize the fermentation process of apple-papaya blended brandy.The results showed that the optimum fermentation conditions for apple-papaya blended brandy were 1∶1 ratio of apple-papaya,0.48 g/L yeast addition,22.5°Bx initial sugar content,and the sensory score was 86.51.The mixed brandy fermented was clear,transparent,bright and lustrous,with harmonious fruit and wine fragrance,mellow and full taste,and had a typical brandy style.

关 键 词：苹果 木瓜 混酿白兰地 感官评价 响应面试验 

分 类 号：TS262.[轻工技术与工程—发酵工程]