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 follows:
inoculating amount of yeast %, fermentation time 14 days, fermentation temperature ℃ and sulfur dioxide 57 mg/L. Under
this optimal condition, the alcoholicity was % (V/V).
Key words:yacon;fruit wine;fermentation conditions;response surface analysis;optimization
中图分类号:TS ;TS 文献标识码:A 文章编号:1002-6630(2010)23-0182-06
雪莲果又称雅贡、雪莲薯等,雪莲果鲜果含有丰提供参考。
富的低聚果糖和水溶性膳食纤维,低聚果糖的含量约占
1 材料与方法
果实干基的 45%~46%,低聚果糖的含量会随着贮存时
间和条件的变化而下降,此外,雪莲果还含有丰富的
材料与试剂
果糖、葡萄糖和蔗糖等糖类,钾、钙、锌、硒、铁
雪莲果汁:本实验所用新鲜雪莲果由湘西自治州生
等矿物质以及酚酸、类黄酮、萜类等活性成分。雪莲
态富硒雪莲果开发基地提供,经榨汁处理得到雪莲果
果具有调节肠胃、排毒通便、抗氧