文档介绍：182 2010, Vol. 31, No. 23 食品科学※生物工程
响应面法优化雪莲果酒发酵工艺
吴竹青 1,2,陈景 2,黄群 1,2,黄伟 2,陈功锡 1
(,湖南吉首 416000;
,湖南吉首 416000)
摘要:以雪莲果汁为原料,采用响应面法优化雪莲果酒发酵工艺条件,在单因素试验基础上,雪莲果汁糖度
调整至 22%,选取果酒干酵母接种量、发酵时间、发酵温度、SO2 用量为影响因子,以雪莲果酒的酒精体积分
数为响应值,应用 Box-behnken 中心组合试验设计建立数学模型,进行响应面分析。结果表明,雪莲果酒发酵优
化工艺条件为:果酒干酵母接种量 %、发酵时间 14d、发酵温度 ℃、SO2 用量 57mg/L,在此优化条件下,
雪莲果酒的酒精体积分数为 %。
关键词:雪莲果;果酒;发酵条件;响应面分析;优化
Optimization of Fermentation of Yacon Fruit Wine by Response Surface Methodology
WU Zhu-qing1,2,CHEN Jing2,HUANG Qun1,2,HUANG Wei2,CHEN Gong-xi1
(1. Key Laboratory of Plant Resources Conservation and Utilization of Hunan Province, Jishou University, Jishou 416000, China;
2. Institute of Food Science, Jishou University, Jishou 416000, China)
Abstract: The yacon juice was utilized as raw material to brew fruit wine. Response surface methodology (RSM) was applied
to optimize the fermentation conditions of Yacon fruit wine. Based on single factor experiment, sugar concentration of the fruit
juice was adjusted to 22%, and the inoculating amount of yeast, fermentation time, temperature and quantity of sulfur dioxide
used were chosen as influencing factors, and the alcoholicity was selected as response value and the mathematical model was
established by Box-behnken posite design. The optimal fermentation conditions were determined as foll