摘要
试验探讨以酸枣全果为原料研制酸枣果酒的浸提工艺,通过响应面分析得出最佳工艺条件。结果表明,当加水倍数为5.5倍,加酶量为0.105mL/kg,酶解pH值为3.3,酸枣烘烤温度为120℃,烘烤时间为40min,酶解温度为40℃,酶解时间为4h时,浸提液最佳还原糖含量可达87.22g/L。
The optimal extraction conditions ofjujube fruit wine using jujube as raw material were investigated. The optimal conditions were obtained by response surface analysis as followed： the water content 5.5 folds of materials, the enzyme 0.105ml/kg, the extraction pH value 3.3, baking temperature 120℃, baking time 40min, hydrolysis temperature 40℃and hydrolysis time 4h. Under these conditions, the reducing sugar was 87.22g/L.
出处
《中国酿造》
CAS
北大核心
2011年第8期179-182,共4页
China Brewing
关键词
酸枣全果
浸提
响应面
the whole sour- jujube fruit
extraction
response surface
