响应面法优化牡蛎多糖低醇无花果酒发酵工艺

以山东荣成青皮无花果为原料，添加牡蛎多糖，制备低醇无花果酒。采用单因素试验及响应面试验设计，探究发酵时间、初始糖度、酵母菌接种量、牡蛎多糖添加量、发酵温度对其酒精度和感官评分的影响，并优化牡蛎多糖低醇无花果酒发酵工艺。结果表明，最佳发酵工艺为：发酵温度25 ℃，发酵时间7 d，初始糖度17 °Bx，pH 3.50，酵母菌接种量0.05%，牡蛎多糖添加量0.3%。在此优化条件下，牡蛎多糖低醇无花果酒酒精度为7.17%vol，牛磺酸含量为482 mg/L，Zn含量为13.3 mg/L，感官评分为94.2分。

Optimization of fermentation technology of low-alcohol oyster polysaccharide and fig wine by response surface methodology

Using Shandong Rongcheng green fig as raw material, low alcohol fig wine was prepared with oyster polysaccharide addition. The effect of fermentation time, initial sugar content, yeast inoculum, oyster polysaccharide addition, and fermentation temperature on alcohol content and sensory score was studied by single factor test and response surface test, and the fermentation process of oyster polysaccharide low-alcohol fig wine was optimized. The results showed that the optimal fermentation process was as follows: fermentation temperature 25 ℃, time 7 d, initial sugar content 17 °Bx, pH 3.50, yeast inoculum 0.05%, and oyster polysaccharide content 0.3%. Under these optimized conditions, the alcohol content of oyster polysaccharide low-alcohol fig wine was 7.17%vol, the taurine content was 482 mg/L, the Zn content was 13.3 mg/L, and the sensory score was 94.2.