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- Title
应用响应面法优化桑椹果叶酒发酵工艺.
- Authors
雷静; 陈雅; 廉苇佳; 韩琛; 阿依加马丽·加帕尔; 任红松
- Abstract
【Objective】 Response surface analysis was used to optimize the fermentation technology for mulberry fruit and leaf wine with a view to provide theoretical support for fruit wine processing enterprises.【Method】 In this experiment, black mulberry and dried mulberry leaves were used as raw materials, through single factor experiment and variance analysis, the significant factors affecting the quality of mulberry fruit and leaf wine were found and response surface methodology was applied to analyze the effects of various factors on sensory evaluation of mulberry fruit and leaf wine and ascertain the optimum fermentation technology.【Result】 In this project, four major influential factors were screened out by single facor experiment: the raw material ratio, fermentation temperature, initial Ph value and initial sugar content. A four-factor three-level Box-Behnken central composite experiment was established, and the obtained mathematical model between the sensory score and various factors of the wine was Y =91.36+0.37A-0.198B+1.02C-1.56D+0.45AB-0.43AC-0.67AD+0.33BC-0.25BD+0.90CB-2.96A2-1.85B2-2.53C2-3.02D2.【Conclusion】 The optimum fermentation condition of mulberry leaf wine raw material ratio is 103.64, fermentation temperature is 17.04℃, initial pH value is 3.59 and initial sugar content is 21.83%. Under these conditions, the maximum theoretical value of sensory score of mulberry fruit and leaf wine is 91.63 points, which is consistent with the predicted value of the model.
- Publication
Xinjiang Agricultural Sciences, 2021, Vol 58, Issue 6, p1113
- ISSN
1001-4330
- Publication type
Article
- DOI
10.6048/j.issn.1001-4330.2021.06.017