| 基于响应面法优化桑葚果酒主发酵工艺及其品质评价 |
| |
| 引用本文： | 杨璐,范少丽,李宏,程平,张志刚. 基于响应面法优化桑葚果酒主发酵工艺及其品质评价[J]. 新疆农业科学, 2022, 59(3): 634-644. DOI: 10.6048/j.issn.1001-4330.2022.03.013 |
| |
| 作者姓名： | 杨璐 范少丽 李宏 程平 张志刚 |
| |
| 作者单位： | 新疆林业科学院测试中心/新疆林木资源与利用国家林草局重点实验室/新疆林果树种选育与栽培重点实验室,乌鲁木齐 830054 |
| |
| 基金项目： | 自治区林果业基础研究专项资金(LGXY202108);自治区公益性科研院所基本业务经费(ky2019052) |
| |
| 摘 要： | [目的]基于响应面法研究对桑葚果酒的主发酵工艺,评价其品质,为新疆桑葚果酒的工业化生产提供科学依据.[方法]以新疆桑葚品种仟格丽桑葚果为原材料,在单因素试验的基础上进行Box-Behnken响应面优化试验,确定桑葚果酒最优主发酵工艺参数:酵母添加量0.22 g/kg、发酵温度21～23℃、二氧化硫(SO2)添加量为80...
|
| 关 键 词： | 响应面设计 桑葚果酒 工艺 香气 品质 |
| 收稿时间： | 2021-07-10 |
Optimization of Chief Fermentation Process and Quality Evaluation of Mulberry Wine Based on Response Surface Method |
| |
| YANG Lu,FAN Shaoli,LI Hong,CHENG Ping,ZHANG Zhigang. Optimization of Chief Fermentation Process and Quality Evaluation of Mulberry Wine Based on Response Surface Method[J]. Xinjiang Agricultural Sciences, 2022, 59(3): 634-644. DOI: 10.6048/j.issn.1001-4330.2022.03.013 |
| |
| Authors: | YANG Lu FAN Shaoli LI Hong CHENG Ping ZHANG Zhigang |
| |
| Affiliation: | Key Laboratory of Forest Resources and Utilization in Xinjiang of National Forestry and Grassland Administration / Key Laboratory of Fruit Tree Species Breeding and Cultivation in Xinjiang / Xinjiang Academy of Forestry, Urumqi 830054, China |
| |
| Abstract: | 【Objective】 To study the chief fermentation technology of mulberry wine with Xinjiang native variety “Qiangeli” mulberry as raw material. 【Methods】 Based on the single factor test, the box Behnken response surface optimization test was carried out and the optimal main fermentation technology parameters of mulberry wine were determined through the test: yeast addition 0.22 g/kg, fermentation temperature 21-23℃, sulfur dioxide addition 80 mg/kg. 【Results】 The results showed that mulberry wine not only had good taste, but also was rich in total flavonoids (2.66 g/L), anthocyanins (0.34 g/L) and other active substances. Meanwhile, 24 volatile aroma compounds were identified, including esters 77.86% of the total aroma substances, followed by 19.07% of the alcohols. 【Conclusion】 The optimal main fermentation parameters of mulberry fruit wine were obtained: the addition of yeast was 0.22 g/kg, the fermentation temperature was 21-23 ℃, and the addition of sulfur dioxide was 80 mg / kg. |
| |
| Keywords: | response surface design mulberry wine technology aroma quality |
|
| 点击此处可从《新疆农业科学》浏览原始摘要信息 |
|
点击此处可从《新疆农业科学》下载全文 |
|
