CAJ | 학술논문

以新鲜紫薯为原料,在单因素实验的基础上,采用Box-Behnken响应面法对紫薯酒发酵工艺条件进行优化.选取温度、初始糖度、初始pH值、酵母接种量为自变量,原酒酒精含量和花青素含量为双响应值,建立各因素的回归方程及模型,并进行响应面分析法优化.实验结果表明,最佳发酵条件为初始糖度21°Bx、初始pH4.0、酵母接种量0.55‰、温度21.5℃.并对所得紫薯酒自由基清除能力进行了测定,其清除自由基能力强于亚洲干红葡萄酒及紫薯清汁,与0.5 mg/mL的Vc溶液清除能力相当,自由基清除率约为93%.
이신선자서위원료,재단인소실험적기출상,채용Box-Behnken향응면법대자서주발효공예조건진행우화.선취온도、초시당도、초시pH치、효모접충량위자변량,원주주정함량화화청소함량위쌍향응치,건립각인소적회귀방정급모형,병진행향응면분석법우화.실험결과표명,최가발효조건위초시당도21°Bx、초시pH4.0、효모접충량0.55‰、온도21.5℃.병대소득자서주자유기청제능력진행료측정,기청제자유기능력강우아주간홍포도주급자서청즙,여0.5 mg/mL적Vc용액청제능력상당,자유기청제솔약위93%.
The fermenting conditions of purple sweet potato wine were optimized by Box-Behnken response surface method on the basis of sin-gle factor test (fresh purple sweet potato used as raw materials). Temperature, initial sugar content, initial pH, yeast inoculating quantity were selected as the independent variables, alcohol content and anthocyanin content in base wine were selected as the double response values, the re-gression equations and models of each factor were set up, and response surface analysis was applied. The optimum fermenting conditions were summed up as follows:the initial sugar content was 21°Brix, initial pH 4.0, yeast inoculating amount was 0.55‰, fermenting temperature was at 21.5℃. Afterwards, the capability of radical scavenging of the produced wine was measured by DPPH free radical, and it showed that purple sweet potato wine had better radical scavenging capability (93%) than Asian red wine, similar to Vc (0.5 mg/mL).