现代食品科技2011，Vol.27Issue(11)：1382-1386,5.
响应面法优化香蕉酒的制作工艺
Optimization of Fermentation of Banana Wine by Response Surface Methodology
摘要
Abstract
Response surface methodology (RSM) was applied to optimize die fermentation conditions of banana wine. Banana puree was obtained from banana by the treatment of peeling, beating and enzymolysis. Based on single factor experiment, the fermentation time, inoculating amount of yeast, temperature and degree of sugar used were chosen as influencing factors, and the alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design. The optimal fermentation conditions were determined as follows: fermentation time 8 days, inoculating amount of yeast 5.7 %, fermentation temperature 27.5℃ and sugar degree 21.8 %.Under these optimal conditions, the alcoholicity (%, Vol) was 11.6 %.关键词
香蕉/果酒/工艺/响应面/优化Key words
banana/ wine/ process/ response surface analysis/ optimization引用本文复制引用
郭晓明,温海祥,吕顺,焦艳丽,余铭,杨公明..响应面法优化香蕉酒的制作工艺[J].现代食品科技,2011,27(11):1382-1386,5.基金项目
东莞市科技计划资助项目(200910810100600) （200910810100600）
