响应面法优化紫甘薯发酵酒的工艺条件
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摘要
以冀紫甘薯2号为原料,经双酶法水解淀粉制得糖液,酵母菌进行酒精发酵制得口感醇厚、色泽紫红鲜亮的紫甘薯发酵红酒。采用单因素和Box-Behnken响应面试验设计优化紫甘薯红酒发酵的工艺条件。结果表明:接种安琪酵母2×10~6个/mL,pH 4.0,24℃发酵10 d,得到酒精度为12.2%vol,颜色鲜艳呈紫玫瑰色、透明度好、带有紫甘薯香味、酸度适中、酒体协调、余味悠长的紫甘薯发酵红酒。为紫甘薯新品种的扩大种植和深加工奠定理论基础。
Ji zi no. 2 purple sweet potato was used as materialin and the sugar solution was prepared by double enzymatic hydrolysis of starch,and then fermented by yeast. The color of red wine was bright purple and tasting rich. Single factor and box-behnken response surface experiment were used to design and optimize the ferm-entation conditions of purple sweet potato red wine. The best fermentation condition was adding 2 ×10~6 cells/mL Anqi yeast into the must,and fermented at 24 ℃ for 10 days with pH 4.0. In the purple sweet potato fermented red wine,the alcohol content was 12.2 % vol,the color was bright purple rose,transparency,with purple sweet potato flavor,with moderate acidity,harmonious body and long aftertaste. It laid a theoretical foundation for the expansion and deep processing of new purple sweet potato varieties.
Ji zi no. 2 purple sweet potato was used as materialin and the sugar solution was prepared by double enzymatic hydrolysis of starch,and then fermented by yeast. The color of red wine was bright purple and tasting rich. Single factor and box-behnken response surface experiment were used to design and optimize the ferm-entation conditions of purple sweet potato red wine. The best fermentation condition was adding 2 ×10~6 cells/mL Anqi yeast into the must,and fermented at 24 ℃ for 10 days with pH 4.0. In the purple sweet potato fermented red wine,the alcohol content was 12.2 % vol,the color was bright purple rose,transparency,with purple sweet potato flavor,with moderate acidity,harmonious body and long aftertaste. It laid a theoretical foundation for the expansion and deep processing of new purple sweet potato varieties.
引文
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[2]陆国权,邱永军.紫心甘薯红色素提取技术研究[J].天然产物研究与开发,1997,23(1):105-107
[3]刘宜贵,吴松青.美国超短蔓黑红薯新品种[J].北京农业,2002(12):38
[4]陆国权.甘薯重要品质性状的基因型差异及其环境效应研究[D].杭州:浙江大学,2002:9-44
[5]Kivuva B M,Githiri S M,Yencho G C,et al.Genotype×environ-ment interaction for storage root yield in sweetpotato under managed drought stress conditions[J].Journal of Agricultural Science,2014,6(10):1-16
[6]Niyireeba R T,Ebong C,Lukuyu B,et al.Effects of location,geno-type and ratooning on chemical composition of sweetpotato[Ipomea batatas(L.)Lam]vines and quality attributes of the roots[J].Agri-cultural Journal,2013,8(6):315-321
[7]李里特.食品原料学[J].北京:中国农业出版社,2001:105-107
[8]龙德祥,任晓菊,徐海军,等.紫甘薯品种主要性状比较研究[J].现代农业科技,2018(3):42-43
[9]李春寿,黄福灯,阮关海,等.野败籼型三系不育系钱江1号A的选育[J].杂交水稻,2005,20(3):14-15
[10]中国人民共和国农业部.米质测定方法:NY/T83-2017[S].北京:中国标准出版社,2017
[11]王杉,邓泽元,曹树稳,紫薯色素的研究进展[J].粮油食品科技,2004,12(2):45-46
[12]盖钧镒.实验统计方法[M].北京:中国农业出版社,2003:193-297
[13]KHAJEH M.Optimization of microwave-assisted extraction procedure for zinc and copper determination in food samples by BoxBehnken design[J].Journal of Food Composition and Analysis,2009,22(4):343-346
[14]FERREIRA S L C,BRUNS R E,FERREIRA H S,et al.Box-Behnken design:an alternative for the optimization of analytical methods[J].Analytica Chimica Acta,2007,597(2):179-186
[15]DONG Caihong,XIE Xueqing,WANG Xiaoliang,et al.Application of Box-Behnken design in optimisation for polysaccharides extraction from cultured mycelium of Cordyceps sinensis[J].Food and Bioproducts Processing,2009,87(C2):139-144
[16]赵华,陶静.玉米原料酒精浓醪液发酵技术的研究[J].酿酒科技,1998(5):38-40
[17]应桦,宋建群,任自力.不同种植方式马铃薯产量品质的比较分析[J].农技服务,2017,34(13):2
[18]魏永义,尹军杰,张丽.脂肪测定仪测定香肠中脂肪含量的研究[J].肉类工业,2012(3):15-16
[19]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2012:200-204
[20]楚文靖,滕建文.紫甘薯酒发酵工艺条件研究[J].资源开发与市场,2010,26(8):686-688
[21]MATO I,SU魣REZ-LUQUE S,HUIDOBRO J F.A review of the analytical methods to determine organic acids in grape juices and wines[J].Food Research International,2005,38(10):1175-1188
[22]FAN Gongjian,HAN Yongbin,GU Zhenxin.Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture[J].LWT-Food Science and Technology,2008,41(8):1412-1416
[23]庄学兰.啤酒色度及其测定方法[J].啤酒科技,2007(2):37-38
[24]楚文靖.紫甘薯酒的加工和抗氧化活性研究[J].酿酒科技,2008(6):4-7
[25]吴素萍.酶解玉米淀粉发酵酒精工艺条件的研究[J].酿酒科技,2007(11):45-47,50
[26]王允祥,吕凤霞,陆兆新.杯伞发酵培养基的响应曲面法优化研究[J].南京农业大学学报,2004,27(3):89-94
[27]闫晗,聂简琪,葛佩富,等.速溶性大豆分离蛋白生产工艺优化[J].大豆科学,2012,31(6):996-1001
[28]赵妍嫣,秦新生,朱圣伟,等.大豆凝集素的超声波辅助提取工艺优化及其性质[J].食品科学,2016,37(10):34-39
[29]MURALIDHAR R V,CHIRUMAMILA R R,MARCHANT R,et al.Aresponse surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources[J].Biochemis-try Engineering Journal,2001,9(1):17-23
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