Fermentation Optimization of Pueraria lobata Health Wine by Response Surface Methodology

Abstract

Abstract: The Pueraria lobata was used as the raw material, and glucoamylase used for saccharification after the liquefication, and active dry yeast used as ferment. Using response surface methodology (RSM), by which the interaction between the three factors: glucoamylase,α-aylase and active dry yeast,and their optimum levels were studied. The results showed that the highest alcohol concentration is 6.42 % and the highest flavone concentration is 28.69 mg/ml when the fermentation is carried out with glucoamylase concentration of 164.8U/g raw material, α-Amylase concentration of 90.08U/g raw material and active dry yeast concentration of 1.041 g.

Key words: Pueraria lobata, response surface methodology, flavone

ZHANG Li-Jie, ZHAO Tian-Tao, QUAN Xue-Jun, LU Tian-Jian. Fermentation Optimization of Pueraria lobata Health Wine by Response Surface Methodology[J]. FOOD SCIENCE, 2008, 29(4): 200-202.

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Fermentation Optimization of Pueraria lobata Health Wine by Response Surface Methodology

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