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刊物期号: 201712

星点设计-响应面法优化桑葚果酒发酵工艺(21)

作者: 杨 芳1,王中兴1,王克刚3,田 野2,崔高超1,魏腾飞1

地址:1.安康学院现代农学与生物科技学院,陕西 安康 725000; 2.陕西省蚕桑重点实验室,陕西 安康 725000; 3.安康学院电子与信息工程学院,陕西 安康 725000
摘要 通过星点设计-响应面法优化桑葚果酒发酵工艺。选择发酵温度、蔗糖添加量、接种量为自变量,桑葚果酒总残糖、总酸、总黄酮、乙醇、感官综合评分作为因变量,对自变量各因素水平进行多元线性回归和多项式拟合。经design expert 7软件处理后得到的最佳发酵工艺参数为:发酵温度为15.3 ℃,接种量为8.00 g/L,蔗糖加入量为12.80 g/100 g。桑葚果酒预测值分别为:总残糖3.18 g/L、总酸6.82 g/L、总黄酮410.49 mg/L、乙醇14.12 %vol、感官综合评分81.91。在此条件下进行验证试验,发酵桑葚果酒共3份,各项指标实测值分别为:总残糖3.27 g/L、总酸6.61 g/L、总黄酮405.21 mg/L、乙醇14.21 %vol、感官综合评分82.33。实测值与模型预测值间的偏离率分别为-2.8 %、3.1 %、1.3 %、-0.6 %、-0.5 %。根据优化发酵工艺参数,平行制备3份样品,所得桑葚果酒各指标实测值与理论预测值接近,表明建立的回归方程预测性良好。
关键词 桑葚; 果酒; 发酵工艺; 优化; 星点设计-响应面法
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)12-0021-06

英文标题: Optimization of the Fermentation Process of Mulberry Wine by Central Composite Design-Response Surface Method

英文作者: YANG Fang1,WANG Zhongxing1,WANG Kegang3,TIAN Ye2,CUI Gaochao1 and WEI Tengfei1

英文地址: 1.School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000; 2.Key Lab of Sericulture,Ankang, Shaanxi 725000; 3.College of Electronic and Information Engineering, Ankang University, Ankang, Shaanxi 725000, China

英文摘要 To optimize the fermentation process of mulberry wine, fermenting temperature, cane sugar adding level, and inoculating quantity were used as dependent variables, and residual sugar content, total acids, total flavonoids, ethanol content, and sensory comprehensive score were used as independent variables. On the basis of single-factor experiments, 3-factor and 5-level central composite design was adopted, then validation test was conducted. The optimal fermentation parameters were summed up as follows through design expert 7 processing: fermenting temperature was at 15.3 ℃, inoculating quantity was 8.00 g/L, and cane sugar adding level was 12.80 g/100 g. The predicted values of mulberry wine were as follows: total residual sugar content was 3.18 g/L, total acids content was 6.82 g/L, total flavonoids content was 410.49 mg/L, ethanol content was 14.12 %vol, and comprehensive sensory score was 81.91. The validation test demonstrated that, total residual sugar content was 3.27 g/L, total acids content was 6.61 g/L, total flavonoids content was 405.21 mg/L, ethanol content was 14.21 %vol, and comprehensive sensory score was 82.33. The bias ratio of predicted values and real values were -2.8 %, 3.1 %, 1.3 %, -0.6 %, and -0.5 % respectively. On the basis of the optimized fermentation parameters, 3 wine samples were prepared and their predicted values and real values were very close, which proved the good predictability of the established regression equation.
英文关键词 mulberry; fruit wine; fermentation technology; optimization; central composite design-response surface method
      

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