摘要
以新鲜五味子为原料,研究制备五味子酵素,以感官评分为评价指标,进行料糖比、发酵时间和发酵温度三个因素的响应面优化试验。确定五味子酵素的最佳制备工艺:料糖比为4∶5,发酵时间为5 d,发酵温度为30℃,得到五味子酵素的感官评判总分为98分。
In order to optimize the production conditions,the response surface optimization experiment was carried out with the three factors of feed sugar ratio,fermentation time and fermentation temperature,by fresh schisandra as raw material,the sensory score as evaluation index.The optimum preparation process of schisandra Jiaosu was as follows:the feed sugar ratio was 4∶5,the fermentation time was 5 d,and the fermentation temperature was 30 ℃.The total sensory evaluation score of schisandrin was 98.
作者
贾金辉
蔡智军
程贵兰
何丹
李晗
JIA Jinhui;CAI Zhijun;CHENG Guilan;HE Dan;LI Han(Liaoning Agricultural Technical College,Yingkou 115009,Liaoning,China)
出处
《酿酒》
CAS
2022年第5期100-102,共3页
Liquor Making
基金
辽宁省教育厅自然科学课题“东北地区道地中药酵素的研究”。
关键词
五味子酵素
响应面
优化
schisandra jiaosu
response surface methodology
optimization
