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| 响应面法优化产朊假丝酵母的枇杷酒降酸工艺 | |
| 引用本文： | 黄鹭强,张丽萍,李小妹,郑宝东. 响应面法优化产朊假丝酵母的枇杷酒降酸工艺[J]. 福建师范大学学报(自然科学版), 2012, 28(5): 101-106,112 |
| 作者姓名： | 黄鹭强 张丽萍 李小妹 郑宝东 |
| 作者单位： | 1. 福建农林大学食品科学学院,福建福州 350002;福建师范大学生命科学学院,福建福州 350108;工业微生物教育部工程研究中心,福建福州 350108 2. 福建师范大学生命科学学院,福建福州,350108 3. 福建农林大学食品科学学院,福建福州,350002 |
| 基金项目： | 福建省科技创新平台建设资助项目，福建省教育厅资助项目 |
| 摘 要： | 采用响应面法优化产朊假丝酵母CU-6的枇杷酒降酸工艺,应用中心组合Box-Benhnken实验设计进行响应面分析,建立数学模型.结果表明:经优化后的产朊假丝酵母CU-6降酸最佳工艺参数SO2质量浓度为50mg·L-1,酒精度为7.8%,残糖质量浓度为4.3g·L-1,在苹果酸质量浓度为4.5g·L-1,接种量为1.5%,发酵温度为24℃,发酵周期为5d的条件下,枇杷酒的理论降酸量可达到1.82g·L-1.采用优化后的工艺枇杷酒的降酸量达到(1.80±0.02)g·L-1. |
| 关 键 词： | 响应面法 产朊假丝酵母 苹果酸 枇杷酒 |
Optimization on Deacidification of Candida utilis in Loquat Wine by Response Surface Methodology |
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| HUANG Lu-qiang , ZHANG Li-ping , LI Xiao-mei , ZHENG Bao-dong. Optimization on Deacidification of Candida utilis in Loquat Wine by Response Surface Methodology[J]. Journal of Fujian Teachers University(Natural Science), 2012, 28(5): 101-106,112 | |
| Authors: | HUANG Lu-qiang ZHANG Li-ping LI Xiao-mei ZHENG Bao-dong |
| Affiliation: | 1(1.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;2.College of Life Sciences,Fujian Normal University,Fuzhou 350108,China;3.Engineering Research Center of Industrial Microbiology,Ministry of Education,Fuzhou 350108,China) |
| Abstract: | Response surface methodology(RSM) was applied to optimize deacidification in loquat wine by Candida utilis.The degradation of malic acid was selected as response value and the mathematical model was established by Box-Benhnken central composite design.The optimal fermentation conditions were: sulfur dioxide 50 mg·L-1,alcoholicity 7.8%,brix 4.3 g·L-1.Under conditions of concentration of malic acid 4.5 g·L-1,inoculation 1.5%,fermentation temperature 24 ℃,1.82 g·L-1 malic acid in loquat wine was degraded by Candida utilis CU-6 within 5 days theoretically.With the optimal approch,the deacidification of loquat wine reaehed(1.80±0.02) g·L-1. |
| Keywords: | Response surface methodology Candida utilis malic acid loquat wine |
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