Box-Behnken Design-Response Surface Method Was Used to Optimize the Preparation Process of Selenium-Enriched Astragalus Raspberry Wine
In this study,selenium-enriched Astragalus and raspberry were used as raw materials,and the fermentation time,fermentation temperature,yeast addition amount,and selenium-enriched Astragalus ad-dition amount were used as process conditions to study the best brewing process of selenium-enriched As-tragalus raspberry wine.The optimal conditions of response surface test were screened by single factor test.The optimal preparation process of selenium-enriched Astragalus raspberry wine was optimized by response surface optimization method with sensory score as the response value.When the fermentation time was 2.5 d,the fermentation temperature was 24℃,the amount of yeast was 0.6%,and the amount of selenium-enriched Astragalus was 2.4%(selenium content of selenium-enriched Astragalus:0.873 mg/kg),the sensory score of selenium-enriched Astragalus raspberry wine was the highest,which was 94.64 points.At this time,the selenium content in selenium-enriched Astragalus raspberry wine was 0.083 mg/L,which met the selenium-enriched food selenium-enriched standard.The selenium-enriched Astragalus raspberry wine under this process had a strong taste of raspberry juice,a coordinated taste,a natural dark red color,and a uniform texture.
response surfaceselenium-enriched Astragalusraspberryfruit winepreparation process
NETL
NSTL
万方数据
