• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
宋兴兴, 张宿义, 冯丹, 李琼, 周军, 刘世龙, 侯长军, 霍丹群. 龙眼酒的发酵工艺研究[J]. 食品工业科技, 2014, (16): 170-174. DOI: 10.13386/j.issn1002-0306.2014.16.030
引用本文: 宋兴兴, 张宿义, 冯丹, 李琼, 周军, 刘世龙, 侯长军, 霍丹群. 龙眼酒的发酵工艺研究[J]. 食品工业科技, 2014, (16): 170-174. DOI: 10.13386/j.issn1002-0306.2014.16.030
SONG Xing-xing, ZHANG Su-yi, FENG Dan, LI Qiong, ZHOU Jun, LIU Shi-long, HOU Chang-jun, HUO Dan-qun. Study on fermented conditions of Longan wine[J]. Science and Technology of Food Industry, 2014, (16): 170-174. DOI: 10.13386/j.issn1002-0306.2014.16.030
Citation: SONG Xing-xing, ZHANG Su-yi, FENG Dan, LI Qiong, ZHOU Jun, LIU Shi-long, HOU Chang-jun, HUO Dan-qun. Study on fermented conditions of Longan wine[J]. Science and Technology of Food Industry, 2014, (16): 170-174. DOI: 10.13386/j.issn1002-0306.2014.16.030

龙眼酒的发酵工艺研究

Study on fermented conditions of Longan wine

  • 摘要: 以龙眼果汁为主要原料进行酒精发酵,在单因素实验基础上,选取初始pH、初始糖度、SO2添加量为影响因素,选取酒精度(20℃)和总香味物质含量为响应值,应用中心组合Box-Behnken实验设计建立数学模型,进行响应面分析。研究结果表明,在初始糖度28.5%,初始pH3.96,SO2添加量58.8mg/L最优条件下,得到最大酒精度(20℃)和总香味物质含量分别为15.17°和2.322g/L,接近于理论预测值为15.28°和2.329g/L,表明用响应面分析法优化得到的工艺参数准确,对工艺设计和生产具有较强的指导价值。 

     

    Abstract: Longan juice was used as the main raw material for fermentation, On the basis of single factor experiment, select the initial pH, initial sugar, SO2 dosage as independent variables, using alcoholic content (20℃) and the main aroma components content (g/L) as dependent variables, through Box-Benhnken center composite design established the mathematical regression model and response surface analysis. The result showed that the optimum fermentation of Longan wine:the initial pH3.96, initial sugar content of 28.5% and SO2 dosage 58.8mg/L. Under the conditions, the optimum alcoholic content (20℃) and the total aroma components content of Longan base wine were 15.17° and 2.322g/L, which were well matched with the predictive value15.28° and 2.329g/L.

     

/

返回文章
返回