| 响应面法优化西瓜汁果酒发酵工艺的研究 |
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| 引用本文： | 吴应梅,韩林,李燕燕,苏妹,孔婷.响应面法优化西瓜汁果酒发酵工艺的研究[J].农产品加工．学刊,2012(8):43-46. |
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| 作者姓名： | 吴应梅 韩林 李燕燕 苏妹 孔婷 |
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| 作者单位： | 重庆三峡学院生命科学与工程学院; |
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| 摘 要： | 为了探讨西瓜果酒发酵的最佳工艺参数,在单因素试验的基础上,以发酵温度、发酵时间、含糖量和菌种添加量为试验因子,以发酵液中酒精度为响应值,采用4因素3水平的响应面分析法进行试验。结果表明,各因素对西瓜汁果酒发酵的影响排序为:发酵温度>含糖量>接种量>发酵时间,各因素之间的交互作用对西瓜汁果酒发酵的影响并不是简单的线性关系。西瓜汁果酒发酵的最佳工艺为:发酵温度32.1℃,发酵时间6.4 d,含糖量21.4%,接种量为3.5%,发酵液中酒精的理论值为7.24%,验证值为7.15%,与模型预测值基本相符。
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| 关 键 词： | 西瓜汁果酒 发酵 响应面法 |
ptimization of Fermentation Technology for Watermelon Juice Wine by Response Surface Methodology |
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| Abstract: | Optimization of the fermentation technology for watermelon juice wine is carried out.On the basis of single factor tests,the method of response surface analysis with 4 factors of fermentation temperature,fermentation time,sugar content and adding amount of strains on the alcoholic strength of watermelon juice fermentation broth is adopted.The results show that: during the selected factors,the order of impact on the result is extract fermentation temperature> fermentation time> sugar content>adding amount of strains and the effect of interaction between various factors on the fermentation of watermelon juice wine isn't simply linear.The optimal extracting conditions are as follows: fermentation temperature 32.1 ℃,fermentation time 6.4 d,sugar content 21.4% and adding amount of strains 3.5%.The predicted value and measured value of alcoholic strength as 7.24% and 7.15%,respectively,which is matched with the predicted value of the model. |
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| Keywords: | watermelon juice wine fermentation response surface method |
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