响应面法优化复合澄清剂对蓝莓果酒的澄清效果

Optimization of Clarification Effect of Blueberry Wine Using Composite Clarifier by Response Surface Methodology

利用壳聚糖、皂土、明胶和硅藻土4种澄清剂对蓝莓果酒进行澄清处理,将澄清效果较佳的壳聚糖与皂土以不同比例混合,对蓝莓果酒进行澄清处理。为优化壳聚糖-皂土复合澄清剂澄清的最佳工艺参数,在单因素试验基础上,选取复合澄清剂配比、水浴温度、水浴时间为自变量,以蓝莓果酒透光率为响应值,采用BoxBehnken中心组合试验和响应面分析法,研究自变量交互作用对蓝莓果酒澄清效果的影响,结果表明:复合澄清剂澄清蓝莓果酒的最佳工艺参数是:复合澄清剂比例2∶1、水浴温度50℃、水浴时间50 min,在此条件下蓝莓果酒的透光率为90.02%,与未经澄清相比提高了37.80%。此澄清条件对蓝莓果酒的理化成分无明显影响且稳定性有较大提高,酒体澄清透明,酸甜适口,风味浓郁。

Blueberry wine was treated by individual or combined use of different clarifying agents such as chitosan,bentonite, gelatin and diatomite. The clarification effects were evaluated based on the analyses of relationship between amount of added clarifying agents and optical transmittance of blueberry wine. In order to optimize the chitosan- bentonite compound clarifying agent to clarify the optimal parameters, three operating parameters including optimal compound clarifying agent ratio, processing temperature and processing time were optimized based on clarification efficiency by response surface methodology. A quadratic polynomial regression model was developed indicating the effect of the three operating parameters on clarification efficiency. The results show that： the resulting compound clarifying agent to clarify the optimal parameters blueberry wine clarifying agent for the complex ratio of 2 ∶ 1, the processing temperature of 50 ℃,treatment time 50 min. Under this condition, blueberry wine transmittance was 90.02%, and improved 37.80% compared without clarification. Under this clarification of the conditions for blueberry wine no significant effect on the physical and chemical composition and stability has improved greatly, the wine is clear and transparent, sweet and sour, rich flavor.