响应面法优化玫瑰茄-石榴果酒澄清工艺研究  

Optimization of Clarification Process of Roselle-Pomegranate Compound Fruit Wine by Response Surface Method

作　　者：王喻 陈虹宇 马黇傲 姚昕[1] 涂勇[1] WANG Yu;CHEN Hongyu;MA Tianao;YAO Xin;TU Yong(Xichang University,Xichang Sichuan 615013)

机构地区：[1]西昌学院,四川西昌615013

出　　处：《现代农业科技》2024年第15期126-129,133,共5页Modern Agricultural Science and Technology

基　　金：国家现代农业产业技术体系四川南亚作物创新团队项目(117281127);2022年四川省大学生课外科技项目(S202210628027)。

摘　　要：以石榴和玫瑰茄发酵所得果酒为材料,选择果胶酶、壳聚糖和皂土3种澄清剂对其进行澄清处理,对处理前后的酒体进行乙醇浓度(酒精度)、可溶性固形物含量和pH值测定。在单因素试验的基础上,采用响应面法优化玫瑰茄-石榴果酒澄清工艺条件。结果表明,皂土对玫瑰茄-石榴果酒澄清效果最佳,最佳澄清工艺条件为皂土添加量1.2 g/L、澄清温度30℃和澄清时间48 h。采用此工艺澄清处理的玫瑰茄-石榴果酒透光率达到93.05%,色泽紫红,澄清透亮,口感醇厚,兼具玫瑰茄花香和石榴果香。Pectinase,chitosan and bentonite were selected as clarifiers to clarify the roselle-pomegranate com-pound fruit wine,and the alcohol content,soluble solids content and pH value of the compound fruit wine before and after clarification processing were measured.On the basis of single factor experiment,response surface method was used to optimize the clarification conditions of the compound fruit wine.The results showed that bentonite had the best clarification effect on roselle-pomegranate compound fruit wine.The optimum clarification conditions were as follows:the amount of bentonite was 1.2 g/L,the clarification temperature was 30℃ and the clarification time was 48 h.The light transmittance of the compound fruit wine clarified by this process reached 93.05%,and its wine body was purplish red,clear and transparent,and had full-bodied taste with both fragrance of roselle and pomegranate.

关 键 词：石榴 玫瑰茄 果酒 澄清工艺 响应面法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]