The response surface optimization of waxberry slag fermented alcoholic beverage technology

GAO Juan; YANG Xing-min; SUN Jin-cai; LIU Qing-mei

doi:10.13386/j.issn1002-0306.2015.24.029

GAO Juan, YANG Xing-min, SUN Jin-cai, LIU Qing-mei. The response surface optimization of waxberry slag fermented alcoholic beverage technology[J]. Science and Technology of Food Industry, 2015, (24): 175-179. DOI: 10.13386/j.issn1002-0306.2015.24.029

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The response surface optimization of waxberry slag fermented alcoholic beverage technology

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Experiment with waxberry slag as raw materials,alcohol and anthocyanins in response to a value,potassium sulfite,yeast and temperature effect on fermented alcoholic beverage of waxberry slag were studied.The results showed that the best process condition of alcoholic beverages of waxberry slag were : 25 ℃fermentation temperature,yeast addition amount of 3‰,lay particular stress on the amount of adding potassium sulfite 135 mg/L. Under the condition of the waxberry alcoholic beverage,alcohol content was 11.9 % vol,content of anthocyanins was 13.955 mg/L.

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The response surface optimization of waxberry slag fermented alcoholic beverage technology

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