食品与发酵工业2018，Vol.44Issue(3)：146-150,5.DOI:10.13995/j.cnki.11-1802/ts.015501
石榴枸杞酒发酵工艺的响应面优化分析
Response surface optimization analysis on fermentation process of pomegranate and medlar wine
摘要
Abstract
Using pomegranate and medlar as the main raw material,the fermentation conditions were optimized by response surface method based on single factor test.Pomegranate wolfberry juice ratio,yeast inoculation quantity,and fermentation temperature were chosen as the independent variables.The alcohol content of pomegranate-medlar wine was chosen as the response value.The Box-Behnken central composite experimental design mathematical model was used to carried out response surface analysis.The results showed that the surface fitting of the regression equation was good.Under the optimal fermentation conditions with fermentation temperature of 28 ℃,ratio of pomegranate to wolfberry of 2∶ 1,and yeast inoculum of 3％ conditions,the alcohol content reached 9.94％ vol,which was consistent with the predicted model value of 9.93％ vol.This wine had pure and thick fragrance,pleasant taste,shiny red brown color,and high transparency.Optimization of the fermentation process of pomegranate and wolfberry wine by response surface methodology is significant.关键词
石榴/枸杞/响应面法/发酵Key words
pomegranate/medlar/response surface methodology/fermentation引用本文复制引用
吴昊,李秀秀..石榴枸杞酒发酵工艺的响应面优化分析[J].食品与发酵工业,2018,44(3):146-150,5.基金项目
江苏省高职院校教师专业带头人高端研修(2017GRFX053) （2017GRFX053）
徐州市生化资源综合利用与清洁生产重点实验室开放课题(XGY 20160406003) （XGY 20160406003）
江苏省大学生创新创业训练计划项目(201613107009Y) （201613107009Y）
