Box-Behnken设计-响应面法优化富硒黄芪树莓酒的制备工艺  

Box-Behnken Design-Response Surface Method Was Used to Optimize the Preparation Process of Selenium-Enriched Astragalus Raspberry Wine

作　　者：麦吉旦·买买江 保虎德 马生军 张坤豪 Maijidan Maimaijiang;BAO Hu-de;MA Sheng-jun;ZHANG Kun-hao(College of Food Sciences and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2023年第6期469-478,共10页Journal of Xinjiang Agricultural University

基　　金：新疆农业大学研究生创新创业项目(xjauyzkc-yjs-2023001);新疆维吾尔自治区创新创业项目(S202310758004)。

摘　　要：本研究以富硒黄芪和树莓为原料,以发酵时间、发酵温度、酵母添加量、富硒黄芪添加量为工艺条件研究富硒黄芪树莓酒的最佳酿造工艺。通过单因素试验筛选出响应面试验的最优条件,采用响应面优化法,以感官评分为响应值,优化出富硒黄芪树莓酒的最佳制备工艺:发酵时间为2.5 d,发酵温度为24℃,酵母添加量为0.6%,富硒黄芪添加量为2.4%时(富硒黄芪硒含量:0.873 mg/kg),富硒黄芪树莓酒感官评分最高,为94.64分,且此时富硒黄芪树莓酒中的硒含量为0.083 mg/L,符合富硒食品富硒标准。该工艺下的富硒黄芪树莓酒具有浓厚的树莓果汁滋味,味感协调,有自然暗红色泽,质地均匀。In this study,selenium-enriched Astragalus and raspberry were used as raw materials,and the fermentation time,fermentation temperature,yeast addition amount,and selenium-enriched Astragalus addition amount were used as process conditions to study the best brewing process of selenium-enriched Astragalus raspberry wine.The optimal conditions of response surface test were screened by single factor test.The optimal preparation process of selenium-enriched Astragalus raspberry wine was optimized by response surface optimization method with sensory score as the response value.When the fermentation time was 2.5 d,the fermentation temperature was 24℃,the amount of yeast was 0.6%,and the amount of selenium-enriched Astragalus was 2.4%(selenium content of selenium-enriched Astragalus:0.873 mg/kg),the sensory score of selenium-enriched Astragalus raspberry wine was the highest,which was 94.64 points.At this time,the selenium content in selenium-enriched Astragalus raspberry wine was 0.083 mg/L,which met the selenium-enriched food selenium-enriched standard.The selenium-enriched Astragalus raspberry wine under this process had a strong taste of raspberry juice,a coordinated taste,a natural dark red color,and a uniform texture.

关 键 词：响应面 富硒黄芪 树莓 果酒 制备工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]