摘要
用响应面法优化明胶澄清苹果酒工艺.选取明胶量、温度和时间为因子,在单因素试验的基础上,根据Box-Benhnken中心组合方法进行三因素三水平的试验设计.结果表明,最佳工艺条件为明胶量0.05m L,温度10℃,时间37.4h.在此条件下得到的透光率达到91.02%.且经处理的苹果酒的理化指标符合国家标准.
To optimize gelatin as a clarifying agent of cider, the effects of the amount of gelatin, time and temperature were studied with Box-Behnken design. The optimum conditions were obtained as follows： 0.05mL of gelatin, temperature was 10℃, and the absorbance was 91.02%, which agreed well with process was
出处
《宁德师范学院学报（自然科学版）》
2015年第3期257-260,共4页
Journal of Ningde Normal University(Natural Science)
基金
宁德师范学院服务海西项目(2012H209)
关键词
响应面法
苹果酒
明胶
优化
feasible. the time was 37.4h. Under the optimal conditions, predictive value, and indicated that the optimized response surface methodology（RSM）
cider
gelatin
optimization
