响应面法优化龙眼枣姜酒发酵工艺的研究  

Optimization of Fermentation Process for Longan Jujube Ginger Wine Using Response Surface Method

作　　者：江海霞 赵海 JIANG Haixia;ZHAO Hai(College of Chemical Engineering,Sichuan University of Science and Engineering,Zigong 643000,China)

机构地区：[1]四川轻化工大学化学工程学院,四川自贡643000

出　　处：《现代食品》2024年第23期179-182,186,共5页Modern Food

摘　　要：目的:优化龙眼枣姜酒的发酵工艺。方法:以龙眼肉、枣和姜为主要原料,以酒精度为评价指标,采用响应面试验优化龙眼枣姜酒发酵工艺参数。结果:最佳发酵工艺条件为酵母接种量0.3%,发酵温度24℃,初始糖度26°Brix,发酵时间13 d。制成的龙眼枣姜酒酒精度为18.44%vol,残糖量为3.07°Brix,总酸含量为6.16 g·L^(-1),符合果酒的标准要求。总多糖、总黄酮和总三萜的含量分别为3.88 g·L^(-1)、434.74 mg·L^(-1)、87.76 mg·L^(-1),DPPH·和ABTS·清除率分别达到83.36%和83.48%,感官评分为81.78分。结论:龙眼枣姜酒酒精度高,口感丰富,特点鲜明,为龙眼、枣、姜的农产品深加工提供了新途径。Objective:To optimize the fermentation process of longan jujube ginger wine.Method:Using longan meat,jujube,and ginger as the main raw materials,and alcohol content as the evaluation index,response surface experiments were conducted to optimize the fermentation process parameters of longan jujube ginger wine.Result:The optimal fermentation conditions were yeast inoculation of 0.3%,fermentation temperature of 24℃,initial sugar content of 26°Brix,and fermentation time of 13 days.The alcohol content of the produced longan jujube ginger wine is 18.44%vol,the residual sugar content is 3.07°Brix,and the total acid content is 6.16 g·L^(-1),all of which meet the standard requirements for fruit wine.The contents of total polysaccharides,total flavonoids,and total triterpenoids were 3.88 g·L^(-1),434.74 mg·L^(-1),and 87.76 mg·L^(-1),the clearance rates of DPPH·and ABTS·reached 83.36%and 83.48%,with a sensory score of 81.78 points.Conclusion:Longan jujube ginger wine has high alcohol content,rich taste,and distinct characteristics,providing a new way for deep processing of agricultural products such as longan,jujube,and ginger.

关 键 词：龙眼 枣 姜 复合果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]