| 响应面法优化菠萝梨酒的发酵工艺 |
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| 引用本文： | 刘延波,王娜,赵志军,王贤,孙西玉,潘春梅.响应面法优化菠萝梨酒的发酵工艺[J].食品研究与开发,2020,41(8):124-129. |
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| 作者姓名： | 刘延波 王娜 赵志军 王贤 孙西玉 潘春梅 |
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| 作者单位： | 河南牧业经济学院食品与生物工程学院（酒业学院），河南 郑州 450046；河南牧业经济学院河南省白酒风格工程技术研究中心，河南 郑州 450046；河南牧业经济学院郑州市白酒酿造微生物技术重点实验室，河南 郑州 450046；赊店老酒股份有限公司，河南 南阳 473300；5.河南张弓老酒酒业有限公司，河南 商丘 476733 |
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| 基金项目： | 河南牧业经济学院青年科研创新基金项目（XKYCXJJ2017015）；河南牧业经济学院博士科研启动资金项目（906/53000158）；河南省高等学校重点科研项目（17A180005）；河南省重大科技专项（181100211400）；河南牧业经济学院重点学科项目（503/14020807） |
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| 摘 要： | 为了丰富果酒种类,以菠萝、梨为原料,通过单因素试验和响应面试验设计优化菠萝梨复合果酒的发酵工艺。结果表明,菠萝梨酒的最佳发酵工艺条件为初始糖度23.8%,酵母添加量0.08%,果胶酶添加量121 mg/L。在此优化条件下,菠萝梨酒酒精度为12.8%vol,酒体澄清透明,呈淡黄色,口感香醇,菌落总数<50 CFU/mL,大肠菌群≤2 MPN/100 m L,致病菌未检出。
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| 关 键 词： | 响应面 菠萝 梨 果酒 发酵工艺优化 |
| 收稿时间： | 2019/11/12 0:00:00 |
Response Surface Methodology for Optimizing the Fermentation Technology of Pineapple Pear Wine |
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| LIU Yan-bo,WANG N,ZHAO Zhi-jun,WANG Xian,SUN Xi-yu,PAN Chun-mei.Response Surface Methodology for Optimizing the Fermentation Technology of Pineapple Pear Wine[J].Food Research and Developent,2020,41(8):124-129. |
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| Authors: | LIU Yan-bo WANG N ZHAO Zhi-jun WANG Xian SUN Xi-yu PAN Chun-mei |
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| Affiliation: | (College of Food and Biological Engineering(Liquor Industry College),Henan University of Animal Husbandry and Economy,Zhengzhou 450046,Henan,China;Henan Liquor Style Engineering Technology Research Center,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,Henan,China;Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,Henan,China;SheDianLaoJiu Co.,Ltd.,Nanyang 473300,Henan,China;Henan ZhangGongLaoJiu Wine Co.,Ltd.,Shangqiu 476733,Henan,China) |
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| Abstract: | In order to enrich the variety of fruit wine,pineapple and pear were used as raw materials,and the fermentation technology of pineapple pear compound wine was optimized by single factor test and response surface test.The results showed that the optimal fermentation conditions of pineapple pear wine were 23.8%of initial sugar content,0.08%of yeast inoculation and 121 mg/L of pectinase.Under the optimized conditions,the accuracy of pineapple pear wine was 12.8%vol,the wine body was clear and transparent,light yellow,the taste was mellow,the total number of colonies was less than 50 CFU/mL,the coliform group was less than2 MPN/100 mL,and the pathogenic bacteria were not detected. |
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| Keywords: | response surface pineapple pear fruit wine fermentation process optimization |
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