牡丹籽粕发酵酒工艺优化研究

Process optimization of peony seed meal fermented wine

以牡丹籽粕为原料经发酵制得牡丹籽粕发酵酒,通过单因素试验考察了发酵温度、加糖量、白酒曲接种量、发酵时间对牡丹籽粕发酵工艺的影响。采用响应面法对工艺条件进行优化,结果表明:牡丹籽粕发酵酒最佳工艺条件为:5%蔗糖溶液和牡丹籽粕的比例为1∶11,白酒曲添加量0.4g/L,发酵温度30℃,发酵时间72h。在此条件下,酒精度为1.23%,酒香独特。该研究为牡丹籽粕资源的综合利用和产品精深化发展提供了参考。

Peony seed meal was regarded as raw material to prepare fermented wine.The effects of fermentation temperature,sugar content,liquor content and fermentation time on the fermentation process of peony seed meal were investigated by single factor experiments,and the process conditions were optimized by response surface method.The results showed that the optimal process conditions for the fermentation of peony seed fermented wine were as:The ratio of 5%sucrose solution to peony seed meal of 1∶11,liquor content 0.4 g/L,fermentation temperature 30℃,and fermentation time 72 h.Under this condition,the alcohol content was 1.23%,and the bouquet was unique.It provided basis for the comprehensive utilization of peony seed meal resource and deep development of products.