新疆农业科学 ›› 2021, Vol. 58 ›› Issue (8): 1519-1528.DOI: 10.6048/j.issn.1001-4330.2021.08.019

• 植物保护·园艺特产·生理生化·农业装备工程与机械化 • 上一篇    下一篇

响应面法优化杏酒发酵工艺

陈雅, 雷静, 廉苇佳, 韩琛, 吴斌, 阿依加马丽·加帕尔   

  1. 新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番 838000
  • 收稿日期:2020-10-12 出版日期:2021-08-20 发布日期:2021-08-09
  • 通信作者: 雷静(1982-),女,新疆沙湾人,副研究员,硕士研究生,研究方向为食品安全与营养,(E-mail)839130762@qq.com
  • 作者简介:陈雅(1987-),女,浙江宁波人,助理研究员,硕士研究生,研究方向为农产品加工与贮藏,(E-mail)232313664@qq.com
  • 基金资助:
    自治区科技特派员农村科技创业行动项目;新疆维吾尔自治区专利实施计划项目(2018SS1040)

Screening and Optimization of Clarifiers for Thompson Seedless Wine

CHEN Ya, LEI Jing, LIAN Weijia, HAN Chen, WU Bin, Ayijianali Jiapaer   

  1. 1. Key Laboratory of Desert-Oasis Crop Physiology, Ecology and Cultivation, MOARA / Institute of Nuclear Technology and Biotechnology, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
    2. Institute of Food Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
    3. Agricultural Technology Extension Station of Xinjiang Uygur Autonomous Region, Urumqi 830000, China
  • Received:2020-10-12 Online:2021-08-20 Published:2021-08-09
  • Correspondence author: LEI Jing(1982-), female,Shawan,Xinjing,associate researcher,postgraduate, Research area is food safety and nutrition, (E-mail)839130762@qq.com
  • Supported by:
    Rural Science and Technology Entrepreneurship Action Project of Science and Technology Commissioner of Xinjiang Uygur Autonomous Region;Patent Implementation Project of Xinjiang Uygur Autonomous Region (2018SS1040)

摘要: 目的】响应面分析法优化杏酒发酵工艺条件,为杏加工企业提供技术支撑。【方法】以新疆毛杏为原料,通过单因素和响应面分析法,研究初始糖度、初始pH值、发酵温度各自变量及其交互作用对杏酒品质的影响,并建立回归模型,得到最适杏酒发酵工艺参数。【结果】得到回归方程为:Y=89.40+3.00A+2.88B+1.63C+1.75AB-1.25AC-1.00BC-2.95A2-8.70B2-4.70C2。杏酒最适发酵工艺条件为:杏水比1∶0.5,酵母接种量0.04%,初始糖度22.5%,初始pH值3.6,发酵温度18℃,此条件下感官评分为90.3,与模型预测值吻合。【结论】响应面分析法提供的模型较真实的拟合了实际情况,证明了模型的可靠性。

关键词: 毛杏; 杏酒; 发酵; 品质; 响应面

Abstract: Objective】 To study the effect of clarifier on Thompson seedless wine and lay the foundation for producing high quality Thompson seedless wine. 【Methods】 The effects of three factors including chitosan addition amount, bentonite addition amount, gelatin addition amount and their interaction on transmittance were studied by single factor test and response surface method. Regression equations were established and analyzed by significance and variance. The optimum clarification agent of Thompson seedless wine were then obtained and verified by experiment. 【Results】 Among the five single clarifiers (chitosan, bentonite, gelatin, pectinase and phytic acid), chitosan, gelatin and bentonite had a better clarification effect on Thompson seedless wine. The addition amount of chitosan, bentonite and gelatin was used as single factor test. The Optimum clarifying agent of thompson seedless wine by single factor experiment and response surface method. The transmittance was 98.45%, which was basically consistent with the theoretical value (98.473,1%). 【Conclusion】 The best compound clarifiers for Thompson seedless wine were chitosan addition amount 0.09 g/L, bentonite addition amount 0.16 g/L, gelatin addition amount 0.11 g/L. Under these conditions, Thompson seedless wine has the best clarification effect.

Key words: Thompson seedless wine; clarifier; clarification; addition amount; response surface method

中图分类号: 


ISSN 1001-4330 CN 65-1097/S
邮发代号:58-18
国外代号:BM3342
主管:新疆农业科学院
主办:新疆农业科学院 新疆农业大学 新疆农学会

出版单位:《新疆农业科学》编辑部
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