响应面法优化杨梅干红生产工艺的研究

Study on Optimization of Red Bayberry Dry Production Process by Response Surface Analysis

以鲜杨梅果汁为原料,采用响应面法优化杨梅干红生产工艺,在单因素的基础上,主发酵时间7d,以酵母接种量、发酵温度、蔗糖添加量为影响因素,以杨梅干红的酒精体积分数为响应值,应用BoxBehnken中心组合实验设计建立数学模型,进行响应面分析。结果表明:杨梅干红酒的最佳生产工艺条件为:酵母接种量为0.38g/100m L,发酵温度为26℃,蔗糖添加量为9%。

The fresh waxberry juice was used as raw materials to brew wine. Response Surface Methodology was applied to optimize the production process of dry red wine of waxberry, based on single factor experiment. The fermentation time was 7 day, and the amount of yeast, fermentation temperature and sucrose dosage were chosen as the factors effecting the alcoholicity which was selected as the response. The mathematical model was established using Box-Behnken center composite design. The optimal condition of production process were as follows：Amount of yeast 0.38g/100mL;ermentation temDerature 26℃ and sucrose dosage 9%.