Box-Behnken设计-响应面法优化富硒黄芪树莓酒的制备工艺
Box-Behnken Design-Response Surface Method Was Used to Optimize the Preparation Process of Selenium-Enriched Astragalus Raspberry Wine
麦吉旦·买买江 1保虎德 1马生军 1张坤豪1
作者信息
- 1. 新疆农业大学 食品科学与药学学院,乌鲁木齐 830052
- 折叠
摘要
本研究以富硒黄芪和树莓为原料,以发酵时间、发酵温度、酵母添加量、富硒黄芪添加量为工艺条件研究富硒黄芪树莓酒的最佳酿造工艺.通过单因素试验筛选出响应面试验的最优条件,采用响应面优化法,以感官评分为响应值,优化出富硒黄芪树莓酒的最佳制备工艺:发酵时间为 2.5 d,发酵温度为 24℃,酵母添加量为 0.6%,富硒黄芪添加量为 2.4%时(富硒黄芪硒含量:0.873 mg/kg),富硒黄芪树莓酒感官评分最高,为 94.64 分,且此时富硒黄芪树莓酒中的硒含量为 0.083 mg/L,符合富硒食品富硒标准.该工艺下的富硒黄芪树莓酒具有浓厚的树莓果汁滋味,味感协调,有自然暗红色泽,质地均匀.
Abstract
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.
关键词
响应面/富硒黄芪/树莓/果酒/制备工艺Key words
response surface/selenium-enriched Astragalus/raspberry/fruit wine/preparation process引用本文复制引用
基金项目
新疆农业大学研究生创新创业项目(xjauyzkcyjs-2023001)
新疆维吾尔自治区创新创业项目(S202310758004)
出版年
2023
NETL
NSTL
万方数据