摘要
为优化山茱萸葡萄露酒生产工艺,保证产品品质,选择酿造法生产山茱萸葡萄露酒进行试验研究。以感官分值和马钱苷含量为指标,对产品进行综合评分。根据响应面中心组合设计理论,用响应面法探讨了原料组分比、液料比和前发酵温度对山茱萸葡萄露酒产品的影响,建立了二次多项式回归模型,并对酿造工艺参数进行了优化。结果表明,影响山茱萸葡萄露酒感官分值的主效应关系为液料比>原料组分比>前发酵温度;影响马钱苷含量的主效应关系为原料组分比>液料比>前发酵温度。发酵型山茱萸葡萄露酒的最佳生产工艺参数为:原料组分比2.1g·g^(-1)、液料比20.6︰1 mL/g、前发酵温度23℃。在此条件下,山茱萸葡萄露酒的感官分值为94.2,马钱苷含量为173.21 mg/L。
In order to optimize process and ensure product quality, comel-grape wine produced with brewing method is studied for sensory score and loganin content as indicators. According to the response surface central composite design theory, the quadratic polynomial regression model is established, and the brewing process parameters are optimized for raw material composition, liquid ratio and pre-fermentation temperature by the response surface method. The results show that the main effect relation for sensory score is liquid ratio best and then raw material composition and pre-fermentafion temperature; While the main effect relation for loganin content is raw material composition ratio best and then liquid ratio and pre-fermentation temperature. The best fermentation process parameters of comel-grape wine are raw material components for 2.1 g·g^-1, liquid ratio for 20.6 ： 1 mL/g, and pre-fermentation temperature for 23 %. In this condition, the cornel-grape wine sensory score is 94.2, and the loganin content is 173.21 mg/L.
出处
《食品工业》
CAS
北大核心
2016年第9期11-14,共4页
The Food Industry
基金
杨凌示范区农业科技示范推广项目(2014-TS-31)
杨凌职业技术学院科学研究基金计划项目(A2014023)
关键词
山茱萸
响应面
露酒
工艺
cornel
response surface method
wine
process
