响应面法优化蓝靛果酒低温二氧化碳浸渍工艺

Response Surface Methodology to Optimize the Low-temperature Carbon Dioxide Impregnation Process of Lonicera caerulea Dry Wine

以蓝靛果为原料,对蓝靛果酒低温CO2浸渍工艺进行优化。研究浸渍时间、浸渍温度和浸渍压力对蓝靛果酒品质的影响,在单因素试验的基础上以蓝靛果酒感官评分为响应值进行响应曲面的优化设计。得到最佳的浸渍工艺为:浸渍时间5.6 d、浸渍温度6℃、浸渍压力0.1 MPa,此条件下蓝靛果酒的感官评分为91,色泽鲜红,口味柔和,香气浓郁,具有独特的风味。通过对比试验,对果酒的主要理化指标进行测定,并进行感官评价。试验表明,低温CO2浸渍工艺能降低蓝靛果酒中总酸和单宁的含量,并且能保证花色苷等酚类物质的有效浸出。

Using Lonicera caerulea as raw material,the low-temperature CO2 impregnation process of Lonicera caerulea was optimized.The effects of dipping time,dipping temperature and dipping pressure on the quality of Lonicera caerulea were studied.Based on the single factor test,the sensory score of Lonicera caerulea was used as the response value to optimize the design of response surface.The best dipping process was dipping time 5.6 d,dipping temperature 6℃,dipping pressure 0.1 MPa.Under these conditions,the organoleptic score of Lonicera caerulea wine was 91 points,bright red color,soft taste,strong aroma and unique flavor.Through comparative experiments,the main physical and chemical indexes of fruit wine were measured and sensory evaluation was carried out.Tests showed that the low-temperature CO2 dipping process could reduce the total acid and tannin content in Lonicera caerulea wine,and ensure the effective leaching of phenolic substances such as anthocyanins.