摘要
研究SO2在果酒酿制中的变化规律以及如何降低果酒中的SO2使用量是果酒食品安全的重要课题。本文利用单因素试验和二次通用旋转组合设计研究了磷酸氢二铵、硫酸铵、硫胺素等外加营养素对苹果酒酒精发酵结束后结合SO2量的影响。结果表明,磷酸氢二铵、硫酸铵、硫胺素的添加能够在不同程度上降低酒精发酵结束后结合SO2的量;酒精发酵结束后结合SO2(Y1)的量与磷酸氢二铵(X1)、硫酸铵(X2)的添加量关系显著,回归方程为Y1=67.22-3.075X12+5.48X1X2-4.685X1-3.676X22,相关系数为0.7543。
It is an important food safety subject with the study on change regularity of sulfur dioxide to decrease the amount of sulfur dioxide in cider. The paper studied the effect of ammonium monoacid phosphate and other nutrients on binding sulfur dioxide after cider fermentation by single element experiments and rotary unitized design. The results showed that the amounts of binding sulfur dioxide could be decreased by adding ammonium monoacid phosphate, ammonium sulfate, thiamine separately. The results showed the relation between binding sulfur dioxide with ammonium monoacid phosphate, ammonium sulfate is significant. The Regressive equation is Y1=67.21719-3.074819X12+5.48X1X2-4.685243X1-3.675864X22, R-square is 0. 7543.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第2期146-151,共6页
Food Science
关键词
苹果酒
结合SO2
磷酸氢二铵
硫酸铵
响应面分析法
apple cider
binding sulfur dioxide
ammonium monoacid phosphate
ammonium sulfate
response surface analysis
