基于响应面法优化库德毕赤酵母Y1酿造高黄酮山楂酒工艺
Optimization of fermentation process of high flavonoid hawthorn wine brewed by Pichia kudriavzevii Y1 based on response surface method
王启慧 1张婧靖 1李晓晓 2薛婷辉 1聂晓 1成铖 3秦丹 3贾丽艳1
作者信息
- 1. 山西农业大学食品科学与工程学院,山西晋中 030801;山西农业大学 山西省白酒生物工程研究生教育创新中心,山西晋中 030801
- 2. 山西农业大学食品科学与工程学院,山西晋中 030801;山西杏花村汾酒厂股份有限公司 山西 吕梁 032209
- 3. 山西彤康食品股份有限公司 山西晋城 048000
- 折叠
摘要
以山西土著库德毕赤氏酵母(Pichia kudriavzevii)Y1作为发酵菌株制备山楂酒,以总黄酮含量及酒精度为评价指标,采用单因素及响应面试验优化山楂酒发酵工艺.结果表明,最佳发酵工艺条件为发酵温度31 ℃,接种量13％,初始糖度25 °Bx,发酵时间10d.在此最佳条件下,山楂果酒酒精度为(11.07±0.09)％vol,总黄酮含量为(16.10±0.15)mg/mL,感官评分为38分.山楂酒酒体透亮,果香与酒香协调馥郁,口感柔和,风味独特.
Abstract
Using Shanxi native Pichia kudriavzeviiYl as fermentation strain,a hawthorn wine was prepared,and the fermentation process was optimized by single factor and response surface tests with total flavonoids content and alcohol content as evaluation indexes.The results showed that the optimal fermentation conditions were fermentation temperature 31 ℃,inoculum 13％,initial sugar content 25 °Bx and fermentation time 10 d.Under the optimal conditions,the alcohol content of the hawthorn wine was(11.07±0.09)％vol,the total flavonoid content was(16.10±0.15)mg/ml,and sensory score was 38.The hawthorn wine had bright body,harmonious aroma of fruit and wine,soft taste,unique flavor.
关键词
山楂酒/产香菌株/总黄酮/发酵工艺/响应面优化Key words
hawthorn wine/aromatic strain/total flavonoids/fermentation process/response surface optimization引用本文复制引用
基金项目
山西省重点研发计划项目(202302140601016)
山西省产教融合研究生联合培养示范基地项目(2021JD09)
出版年
2024
NETL
NSTL
万方数据