红枣汁酒精发酵工艺参数的优化

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 175-179.

红枣汁酒精发酵工艺参数的优化

化志秀1，鲁周民2,*，芦艳2，李新岗2

1.西北农林科技大学食品科学与工程学院 2.西北农林科技大学林学院陕西省红枣工程技术研究中心

收稿日期:2011-12-26 修回日期:2012-12-13 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 鲁周民 E-mail:luzhm139@163.com
基金资助:
财政部“以大学为依托的农业科技推广体系建设项目”

Optimization of Process Parameters for Alcoholic Fermentation of Jujube Juice

Zhou-Min LU

Received:2011-12-26 Revised:2012-12-13 Online:2013-01-15 Published:2013-01-07
Contact: Zhou-Min LU E-mail:luzhm139@163.com

摘要/Abstract

摘要： 为研究红枣汁酒精发酵规律，以清涧木枣为原料，采用响应面法对影响红枣汁酒精发酵中的初始可溶性固形物含量、酵母接种量、发酵温度和发酵时间进行优化。结果表明：原汁初始可溶性固形物含量、发酵温度、发酵时间对酒精度的影响极显著(P＜0.01)，接种量影响不显著(P＞0.05)；各因素对酒精度影响的主次顺序为：发酵时间＞发酵温度＞初始可溶性固形物含量＞接种量。优化出枣醋酒精发酵的最佳工艺参数为：初始可溶性固形物含量17%、发酵温度31℃、酵母菌接种量 0.8%、发酵时间43h，此条件下酒精度为9.6%以上。通过验证实验可知，建立的数学模型可用于指导实际生产。

关键词: 红枣, 酒精发酵, 酒精度, 工艺参数, 响应面法

Abstract: Process parameters for the alcoholic fermentation of jujube juice prepared from Mu jujubes collected from Qingjian county such as initial solid content, yeast inoculum size, temperature and fermentation time were optimized using response surface methodology. Alcohol production was extremely significantly influenced by initial solid content, temperature and fermentation time (P＜0.01) and no significantly influenced by inoculum size (P＞0.05). Four process parameters were in descending order of their effects on alcohol production: fermentation time ＞ temperature ＞ initial solid content ＞ inoculum size. Their optimum conditions were determined to be 43 h, 31 ℃, 17% and 0.8%, respectively. Under these conditions, the alcohol concentration in fermented jujube juice was over 9.6%. The results of validation experiments demonstrated that the developed mathematical prediction model is applicable for practical production.

Key words: jujube, alcoholic fermentation, alcohol concentration, process parameters, response surface methodology

中图分类号:

TS201.1

化志秀1，鲁周民2,*，芦?艳2，李新岗2. 红枣汁酒精发酵工艺参数的优化[J]. 食品科学, 2013, 34(1): 175-179.

Zhou-Min LU. Optimization of Process Parameters for Alcoholic Fermentation of Jujube Juice[J]. FOOD SCIENCE, 2013, 34(1): 175-179.

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