应用响应面法优化桑椹果叶酒发酵工艺

【目的】应用响应面分析法优化桑椹果叶酒发酵工艺参数,为果酒加工企业提供理论支持。【方法】以黑桑椹和干桑叶为原料,采用单因素实验及方差分析方法,分析影响桑椹果叶酒品质显著的因素,利用响应面法分析各因素对桑椹果叶酒进行感官评分,确定最优的桑椹果叶酒发酵工艺。【结果】单因素实验筛选出原料配比、发酵温度、 初始pH值、 初始糖度4个影响较大的因素,建立4因素3水平的Box-Behnken中心组合实验,各因素与桑椹果叶酒感官评分的数学模型Y = 91.36+0.37A-0.198B+1.02C-1.56D+0.45AB-0.43AC-0.67AD+0.33BC-0.25BD+0.90CB-2.96A²-1.85B²-2.53C²-3.02D²。【结论】桑椹果叶酒最佳发酵条件为原料配比103.64、发酵温度17.04℃、 初始pH值3.59、 初始糖度21.83%,桑椹果叶酒感官评分最大理论值为91.63分,与模型预测值吻合。

Optimization of Fermentation Technology for Mulberry Fruit and Leaf Wine by Response Surface Methodology

【Objective】 Response surface analysis was used to optimize the fermentation technology for mulberry fruit and leaf wine with a view to provide theoretical support for fruit wine processing enterprises.【Method】 In this experiment, black mulberry and dried mulberry leaves were used as raw materials, through single factor experiment and variance analysis, the significant factors affecting the quality of mulberry fruit and leaf wine were found and response surface methodology was applied to analyze the effects of various factors on sensory evaluation of mulberry fruit and leaf wine and ascertain the optimum fermentation technology.【Result】 In this project, four major influential factors were screened out by single facor experiment: the raw material ratio, fermentation temperature, initial Ph value and initial sugar content. A four-factor three-level Box-Behnken central composite experiment was established, and the obtained mathematical model between the sensory score and various factors of the wine was Y =91.36+0.37A-0.198B+1.02C-1.56D+0.45AB-0.43AC-0.67AD+0.33BC-0.25BD+0.90CB-2.96A²-1.85B²-2.53C²-3.02D².【Conclusion】 The optimum fermentation condition of mulberry leaf wine raw material ratio is 103.64, fermentation temperature is 17.04℃, initial pH value is 3.59 and initial sugar content is 21.83%. Under these conditions, the maximum theoretical value of sensory score of mulberry fruit and leaf wine is 91.63 points, which is consistent with the predicted value of the model.