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响应面法优化伏牛山野生猕猴桃果酒酿造工艺

雷昌贵1,2,孟宇竹1*,陈锦屏2,蔡花真1
(1 河南质量工程职业学院,河南平顶山67000;
2 陕西师范大学食品工程与营养科学学院,陕西西安710119)

摘要:【目的】以伏牛山产野生猕猴桃为原料,酿造野生猕猴桃果酒。【方法】通过响应面法分析野生猕猴桃果酒的酿造工艺条件。在酵母菌种筛选、果胶酶添加量、酵母接种量、酿造温度、酿造时间单因素实验基础上,采用Box-Behnken 试验设计,并进行响应面法分析优化其工艺参数。【结果】通过实验获得酒液颜色呈淡黄色,酒体清亮透明,具有原果实特有的香气和滋味,酒香浓郁,柔和,无异味的猕猴桃果酒。【结论】伏牛山野生猕猴桃果酒最佳酿造条件为:酵母菌种为法国帝伯仕(L-AU),果胶酶添加量为0.5%,酵母接种量2.1g/10kg,酿造温度22℃,酿造时间10d,在此条件下酿造野生猕猴桃果酒,酒精度为9.9%,感官评分85.6,可溶性固形物含量为10.7%。

关键词:野生猕猴桃;响应面试验;果酒;工艺

 

Optimization of Fermentation Process for Wild Kiwifruit Wine in Funiu Mountain by Response Surface Methodology

LEI Chang-gui1,2,MENG Yu-zhu1*,CHEN Jin-ping2,CAI Hua-zhen1
(1 Henan Quantity and Engineering Vocational College,Pingdingshan 467000,China;
2 College of Food Engineering and Nutritional Science,Shannxi Normal University,Xi'an 710119,China )

Abstract: Objective:Wild kiwifruit was utilized as raw material to brew wild kiwifruit wine in Funiu mountain. Methods: Response surface methodology was applied to optimize the brewing conditions of wild kiwifruit wine. Based on the results of single factor experiments,Box-Behnken experiment design was used to analyze and optimize screening yeast strain, adding amount of pectic enzymes,adding amount of yeast,brewing temperature and brewing time. Results:The wild kiwifruit wine was the color of light yellow. The wine body was limpid and transparent,with the unique aroma and taste of wild kiwifruit,and has soft,no peculiar smell. Conclusion:The results showed that the optimal brewing conditions were determined as follows: the yeast species was L-AU,adding amount of pectic enzymes 0.05%,adding amount of yeast 2.1g/10kg,brewing temperature 22℃,brewing time 10days. Under these optimal conditions,the alcoholicity of the wild kiwifruit wine was 9.9%;the sensory score was 85.6;the soluble solids content was 10.7%.

Key words: wild kiwifruit;response surface experiments;wine;process

 

(2019年第22卷第5期)

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