响应面法优化西洋参-无花果复合果酒发酵工艺  

Optimization of fermentation technology of Panax quinquefolius-fig compound fruit wine by response surface methodology

作　　者：王鹏 WANG Peng(Department of Food and Drug,Weihai Ocean Vocational College,Weihai 264300,China;Weihai Special Fruit and Vegetable High Value Processing Engineering Technology Research Center,Weihai 264300,China)

机构地区：[1]威海海洋职业学院食品与药品系,山东威海264300 [2]威海市特色果蔬高值加工工程技术研究中心,山东威海264300

出　　处：《中国酿造》2025年第4期261-266,共6页China Brewing

基　　金：全国食品产业职业教育教学指导委员会教育教学改革与研究项目(SHK2024087);山东省教育科学“十四五”规划项目(2023YB038);威海市特色果蔬高值加工工程技术研究中心科研专项资金项目(SDSY20230003);威海市医用调理功能食品加工技术重点实验室科研专项资金项目(WHYY20240006);山东省海洋生物与健康食品职教集团产教融合改革试点项目(SHSZ2022002)。

摘　　要：该试验以西洋参和无花果为原料,以酵母菌为发酵菌种制备西洋参-无花果复合果酒。基于单因素试验,以人参总皂苷和感官评分为响应值,通过响应面试验优化西洋参-无花果复合果酒发酵条件,并测定其理化、微生物指标及抗氧化能力。结果表明,西洋参-无花果复合果酒的最佳发酵工艺条件为接种量0.05%、发酵温度22℃、发酵时间8 d、西洋参浸泡时间24 h,在此优化条件下,西洋参-无花果复合果酒酒色橙黄,清甜醇厚,具有独特西洋参和无花果的典型性,感官评分为83.7分,人参总皂苷含量为1.58 mg/mL、酒精度为11.52%vol、总酸含量为6.09 g/L、总糖含量为43.20 g/L,菌落总数为10 CFU/mL,大肠杆菌、致病菌未检出,其理化及微生物指标均符合相关国家标准要求。此外,西洋参-无花果复合果酒对1,1-二苯基-2-三硝基苯肼(DPPH)自由基的清除率为93.25%,说明其具有一定的抗氧化能力。Using Panax quinquefolius and fig as raw materials,yeast as fermentation strain,and P.quinquefolius-fig compound fruit wine was prepared.Based on the single factor test,the fermentation conditions of P.quinquefolius-fig compound fruit wine was optimized by response surface test with total ginsenosides and sensory scores as response values.The physicochemical,microbial indexes and antioxidant capacity were determined.The results showed that the optimal fermentation technology conditions were as follows:inoculum 0.05%,fermentation temperature 22 C,time 8 d,soak time of P.quinquefolius 24 h.Under these optimization conditions,P.quinquefolius-fig compound fruit wine had orange color,sweet and mellow,with a unique typical of P.Quinquefolius and fig,and sensory score was 83.7 points.The total ginsenosides content was 1.58 mg/ml,alcohol content was 11.52%vol,total acid was 6.09 g/L,total sugar was 43.20 g/L,total bacterial colony was 10 CFU/ml,and no Escherichia coli and pathogenic bacteria were detected.Its physicochemical and microbiological indexes were in line with the relevant standards.In addition,the free radical scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazide(DPPH)in P.quinquefolius-fig compound fruit wine was 93.25%,indicating that it had certain antioxidant capacity.

关 键 词：西洋参 无花果 复合果酒 人参总皂苷 感官评分 理化指标 微生物指标 抗氧化能力 

分 类 号：TS262.7[轻工技术与工程—发酵工程]