【摘要】 采用响应面法对香蕉酒制作工艺参数进行优化。香蕉经去皮、打浆、酶解后制得香蕉浆,以香蕉浆为发酵原料。在单因素条件基础上,选取发酵时间、接种量、发酵温度、糖度为影响因子,以香蕉酒酒精体积分数为响应值,应用Box-behnken中心组合试验设计建立数学模型并进行响应面分析。结果表明,香蕉酒发酵优化工艺条件为:发酵时间8d,接种量为5.7%、温度27.5℃、糖度21.8%。在此优化条件下,香蕉酒的酒精度(%,Vol)为11.6%。更多还原

【Abstract】 Response surface methodology(RSM) was applied to optimize the fermentation conditions of banana wine.Banana puree was obtained from banana by the treatment of peeling,beating and enzymolysis.Based on single factor experiment,the fermentation time,inoculating amount of yeast,temperature and degree of sugar used were chosen as influencing factors,and the alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design.The optimal fermentation conditions were determined as follows: fermentation time 8 days,inoculating amount of yeast 5.7 %,fermentation temperature 27.5 ℃ and sugar degree 21.8 %.Under these optimal conditions,the alcoholicity(%,Vol) was 11.6 %.更多还原