响应面法优化杏酒的发酵工艺及其品质分析  

Optimization of Fermentation Process and Quality analysis of Apricot Wine by Response Surface Methodology

作　　者：贾金辉[1] 徐凌[1] 高鲲[1] 刘嘉琳 孙佳[1] 张广燕[1] 高涵[1] JIA Jin-hui;XU Ling;GAO Kun;LIU Jia-lin;SUN Jia;ZHANG Guang-yan;GAO Han(Liaoning Agricultural Technical College,Xiongyue Liaoning 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁熊岳115009

出　　处：《北方果树》2023年第5期12-15,共4页Northern Fruits

基　　金：辽宁省教育厅科研经费项目(辽教办[2021]296号)“杏果绿色加工技术研发”。

摘　　要：以新鲜的‘孤山杏梅’为原料,以感官评分为评价指标,对果胶酶添加量、酵母接种量和发酵温度3个因素进行响应面优化试验,确定杏酒的最佳酿造工艺条件:果胶酶添加量41.5 mg/L,酵母接种量219.3 mg/L,发酵温度24.8℃;得到的杏酒外观澄清,酒香纯正,酒体完整,风味独特,感官评分为93分。酒精度12.2%vol,柠檬酸0.2 g/L,挥发酸0.4 g/L;大肠菌群<3 MPN/100 mL,菌落总数12 CFU/mL。理化指标和微生物指标均符合国家相关标准。With fresh‘Gushan apricot’fruit as raw material and sensory score as evaluation index,response surface optimization test was conducted on 3 factors including pectinase addition amount,yeast inoculation amount and fermentation temperature to determine the optimal brewing process conditions of apricot wine:pectinase addition amount 41.5 mg/L,yeast inoculation amount 219.3 mg/L,fermentation temperature 24.8℃,and the sensory score of apricot wine was 93 points.The appearance was clear,the flavor was pure,the wine body was complete,the flavor was unique,and the sensory score of apricot wine was 93 points.The alcohol content was 12.2%vol,Citric acid 0.2 g/L,volatile acid 0.4 g/L;coliform group<3 MPN/100 mL,total bacterial count 12 CFU/mL.Both physical and chemical indicators and microbial indicators comply with relevant national standards.

关 键 词：杏酒质量 发酵条件 响应面 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.43[轻工技术与工程—食品科学与工程]