响应面优化黄桃果酒发酵工艺
目的 以冷冻黄桃为原料, 研究了黄桃果酒发酵的最佳工艺。方法 通过单因素实验分别考察了酵母接种量、发酵时间、发酵温度以及初始糖度等因素对酒精度的影响。以酒精度为指标, 设计了响应面分析方案, 通过数学推导及实验分析, 得出黄桃果酒发酵的数学模型及相关参数。结果 黄桃果酒发酵的最佳工艺参数为: 酵母接种量0.07%、发酵温度26 ℃、发酵时间6.87 d, 在此优化条件下得到的黄桃果酒酒精度为9.65%, 与回归方程的预测值(9.73%)基本一致。发酵期间果酒的总酚含量、还原力和清除羟基自由基能力变化不显著(P>0.05)。结论 响应面试验设计可用于黄桃果酒发酵工艺参数优化。黄桃果酒较好地保留了黄桃汁的总酚, 可以开发为一种抗氧化性良好的新产品。
Objective To determine the optimal process parameters of wine fermentation using yellow peach as the raw material. Methods Effects of yeast inoculums, fermentation time, temperature and initial sugar content on alcoholicity were studied by single experiments. Fermentation mathematical models and related parameters of yellow peach wine were obtained through response surface analysis, mathematical derivation and experimental analysis, with alcohol as an indicator. Results The optimum conditions of fermentation were: yeast inoculums 0.07%, temperature 26 ℃ and fermentation time 6.87 d. The alcoholicity was 9.65% under the optimized conditions. This actual result was basically consistent with the predictive value(9.73%) of the fitting equation. The antioxidant capacity of wine, measured by polyphenols, reducing power, and scavenging activity against hydroxyl radicals, was not changed significantly during fermentation(P>0.05). Conclusion Response surface methodology can be used for the optimization of fermentation processing of yellow peach fruit wine. Yellow peach wine preserves the polyphenols in yellow peach juices and can be explored one kind of product which has antioxidant activity.
标题：响应面优化黄桃果酒发酵工艺
英文标题：Optimization of fermentation processing of yellow peach fruit wine by response surface methodology
作者：
王卫东 徐州工程学院食品学院
黄德勇 徐州工程学院食品学院
郑义 徐州工程学院食品学院
孙月娥 徐州工程学院食品学院
中文关键词:黄桃,果酒,响应面,
英文关键词:yellow peach,wine,response surface methodology,
发表日期：2015-01-28
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