摘要
以无花果为原料,实验室筛选得到的菌株UV-5为菌种,在单因素试验的基础上,采用正交试验优化无花果酒的发酵条件。结果表明,无花果酒发酵最优条件为发酵温度20℃,糖度22%,接种量0.7%,SO2添加量60 mg/L,pH6。方差分析表明,温度和糖度对无花果酒酒精产率有非常显著的影响,接种量有显著影响,pH和SO2添加量无显著影响。
With fig as raw materials, the strain UV-5 which screened from laboratory as fermentation strains, based on the single factor experiment, orthogonal test was used for the optimization of fermentation conditions of fig fruit wine. The test results showed that the optimal conditions for fig fruit wine fermentation were as follows： fermentation temperature 20 ℃, sugar degree 22%, inoculation size of yeast 0.7%, SO2 addition 60 mg/L, pH6. The results of variance analysis showed that fermentation temperature and sugar degree had very significant effect, inoculation size had significant impact, pH and SO2 addition had no significant effect.
出处
《食品科技》
CAS
北大核心
2014年第1期95-98,共4页
Food Science and Technology
基金
四川省教育厅成果培育项目(11ZZ016)
关键词
无花果
果酒
发酵条件
正交试验
fig
fruit wine
fermentation conditions
orthogonal test
