响应面法优化枸杞果酒的发酵工艺

Response Surface Method Was Used to Optimize the Fermentation Process of Lycium Wine

以枸杞为原料进行酒精发酵,在单因素试验基础上,采用响应面法优化枸杞果酒的发酵工艺条件,选取活性干酵母用量、发酵温度、初始糖度和初始酸度为影响因子,以枸杞果酒的感官评定分数为响应值,应用Box-behnken试验设计建立了二次回归方程的数学模型,进行响应面分析。结果表明:枸杞果酒的最佳发酵工艺条件为:初始糖度是220g/L(以葡萄糖计),发酵温度为18℃±2℃,酵母接种量为0.3g/L,初始酸度为4.3g/L。在此条件下发酵的枸杞果酒感官评定结果最优。

Alcoholic fermentation in Lycium wine as raw material,on the basis of single factor experiment,using the response surface method to optimize Lycium wine fermentation process condition,initial sugar,dosage of active dry yeast,fermentation temperature,and initial acidity as the impact factor,with Lycium wine sensory evaluation scores for response value,application of Box-behnken test designed to establish themathematicalmodelofquadratic regression equation,the response surface analysis.Resultsshowthatthe optimumfermentation conditions of Lycium wine is:the initial sugar is 220 g/L(with glucose meter),fermentation temperature is 18±2℃,yeast inoculation quantity is0.3 g/L,the initial acidity of 4.3 g/L.Under these conditions,the sensory evaluation of lycium barbarum wine was the best.