响应面法优化白果酒酶解及发酵工艺研究

【目的】以白果为研究材料,通过对酶解和发酵两个阶段的工艺优化,探究白果发酵酒工艺的最佳条件。【方法】采用淀粉酶解配合传统果酒发酵方法,通过单因素试验和响应面试验研究白果酶解和发酵两个阶段中酶制剂添加量、发酵时间、料液比、加糖量等工艺条件,以葡萄糖当量(DE值)、葡萄糖含量、酒精度和模糊数学感官评价得分作为评价指标,筛选白果酶解、发酵的适宜条件。【结果】α-淀粉酶和料液比对白果酶解和发酵两个阶段影响最大;白果酒酶解阶段最佳条件为α-淀粉酶19.1 U/mL、普鲁兰酶2.7 U/mL、糖化酶101.4 U/mL;发酵阶段料液比(g/mL)为1∶6.4、加糖比例为1∶2.6、发酵时间8 d。在此优化条件下,得到的白果酒总糖16.21 g/L、总酸3.24 g/L、酒精度12.7%、干浸出物12.92 g/L、游离氨基酸含量2.18 g/L,感官综合得分为87.35分(满分100分)。【结论】白果发酵后所得白果酒成分指标满足绿色果酒标准,实验结果可为制备白果发酵酒提供一定理论依据。

Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

【Objective】 In this study, Ginkgo biloba seeds were used as the raw material for fermentation to explore the best fermentation conditions for G. biloba wine through the optimization of enzymatic hydrolysis and fermentation. 【Method】 Amylase hydrolysis and traditional fermentation were used in the experiment. The single factor test and the response surface method were used to study the technological conditions for enzyme addition, fermentation time, solid-liquid ratio, and sugar content in the two stages of enzymatic hydrolysis and fermentation. The dextrose equivalent (DE) value, glucose content, alcohol content, and the fuzzy mathematics sensory evaluation score were used as evaluation indices to select suitable conditions for enzymatic hydrolysis and fermentation of G. biloba. 【Result】α-amylase and the solid-liquid ratio had the most pronounced influence on the two stages of enzymolysis and fermentation, respectively. The optimal conditions were as follows: α -amylase 19.1 U/mL, pullulanase 2.7 U/mL, glucoamylase 101.4 U/mL, solid-liquid ratio 1∶6.4 (g/mL), sugar content 1∶2.6, with a fermentation time of 8 d. Under these optimized conditions, the total carbohydrates, total acid, alcohol content, dry extract and free amino acid content of G. biloba wine were 16.21 g/L, 3.24 g/L, 12.7%, 12.92 g/L, and 2.18 g/L, respectively. The sensory comprehensive score was 87.35 with a full score of 100. 【Conclusion】 The components of G. biloba wine meet the standard of green fruit wine, and the results of this study provide a theoretical basis for the preparation of G. biloba wine.