响应面法优化甘蔗茉莉格瓦斯饮料的发酵工艺  

Optimization of Fermentation Process for Sugarcane Jasmine Kvass Using Response Surface Methodology

作　　者：任仕博 王东 尹玲玲 袁珍珍 李伟[1] 陈福荣 REN Shibo;WANG Dong;YIN Lingling;YUAN Zhenzhen;LI Wei;CHEN Furong(Dongchang College,Liaocheng University,Liaocheng 252000)

机构地区：[1]聊城大学东昌学院化学与生物系,聊城252000

出　　处：《食品工业》2025年第3期27-30,共4页The Food Industry

基　　金：聊城大学东昌学院大学生创新创业训练计划项目(2023)。

摘　　要：以新鲜甘蔗汁、麦芽粉为原料,通过预试验筛选,选择对结果影响较大的液料比、蜂蜜添加量、发酵时间为变量。采用响应面法,以感官评价为响应值,优化甘蔗茉莉格瓦斯的制作工艺,确定其最佳的生产条件。当水与麦芽粉甘蔗汁液料比为19.5∶1 mL/g,每升溶液加入2.5 g焦麦芽、5 g茉莉花干、1 g乳酸菌、2 g酵母菌,于30℃发酵30.5 h,最后添加73 g蜂蜜时,可得到最佳制备工艺条件下的甘蔗茉莉格瓦斯饮料。使用该优化工艺条件下生产的产品,展现出来诱人鲜明的色泽,口感方面酸甜且清爽,回味伴有宜人的茉莉花清香,此条件下感官评分最高,为86.7分。Fresh sugarcane juice and malt powder were selected as raw materials,and the liquid to material ratio,honey addition amount and fermentation time were selected as variables.Using response surface methodology and sensory evaluation as response value,the production process of sugarcane jasmine gvas was optimized,and the best production conditions were determined.When the ratio of water and malt powder sugarcane juice was 19.5∶1 mL/g,2.5 g burnt malt,5 g dried jasmine flower,1 g lactic acid bacteria,2 g yeast were added to each litre solution,fermented at 30℃for 30.5 h,and 73 g honey was added,sugarcane jasmin kvass beverage could be obtained under the best preparation conditions.The products produced under the optimized process conditions showed attractive and vivid color,sweet and sour taste,and pleasant jasmine aftertaste.The sensory evaluation score under this condition was the highest,reaching 86.7 points.

关 键 词：甘蔗茉莉格瓦斯 发酵工艺 响应面优化 感官评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]