响应面法优化白果酒酶解及发酵工艺研究

doi:10.12302/j.issn.1000-2006.202012034

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南京林业大学学报（自然科学版） ›› 2022, Vol. 46 ›› Issue (5): 135-142.doi: 10.12302/j.issn.1000-2006.202012034

响应面法优化白果酒酶解及发酵工艺研究

陈柏林¹(), 汪贵斌¹, 郭起荣¹, 王佳宏¹^,², 苏二正¹^,², 曹福亮¹^,^*()

1.南京林业大学,南方现代林业协同创新中心,江苏南京 210037
2.南京林业大学轻工与食品学院, 食品科学与工程系, 江苏南京 210037

收稿日期:2020-12-24 修回日期:2021-01-21 出版日期:2022-09-30 发布日期:2022-10-19
通讯作者: 曹福亮
基金资助:
国家重点研发计划(2017YFD0600701)

Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

CHEN Bolin¹(), WANG Guibin¹, GUO Qirong¹, WANG Jiahong¹^,², SU Erzheng¹^,², CAO Fuliang¹^,^*()

1. Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
2. Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China

Received:2020-12-24 Revised:2021-01-21 Online:2022-09-30 Published:2022-10-19
Contact: CAO Fuliang

摘要/Abstract

摘要：

【目的】以白果为研究材料,通过对酶解和发酵两个阶段的工艺优化,探究白果发酵酒工艺的最佳条件。【方法】采用淀粉酶解配合传统果酒发酵方法,通过单因素试验和响应面试验研究白果酶解和发酵两个阶段中酶制剂添加量、发酵时间、料液比、加糖量等工艺条件,以葡萄糖当量(DE值)、葡萄糖含量、酒精度和模糊数学感官评价得分作为评价指标,筛选白果酶解、发酵的适宜条件。【结果】α-淀粉酶和料液比对白果酶解和发酵两个阶段影响最大;白果酒酶解阶段最佳条件为α-淀粉酶19.1 U/mL、普鲁兰酶2.7 U/mL、糖化酶101.4 U/mL;发酵阶段料液比(g/mL)为1∶6.4、加糖比例为1∶2.6、发酵时间8 d。在此优化条件下,得到的白果酒总糖16.21 g/L、总酸3.24 g/L、酒精度12.7%、干浸出物12.92 g/L、游离氨基酸含量2.18 g/L,感官综合得分为87.35分(满分100分)。【结论】白果发酵后所得白果酒成分指标满足绿色果酒标准,实验结果可为制备白果发酵酒提供一定理论依据。

关键词: 白果酒, 响应面法, 工艺优化, 感官评价

Abstract:

【Objective】 In this study, Ginkgo biloba seeds were used as the raw material for fermentation to explore the best fermentation conditions for G. biloba wine through the optimization of enzymatic hydrolysis and fermentation. 【Method】 Amylase hydrolysis and traditional fermentation were used in the experiment. The single factor test and the response surface method were used to study the technological conditions for enzyme addition, fermentation time, solid-liquid ratio, and sugar content in the two stages of enzymatic hydrolysis and fermentation. The dextrose equivalent (DE) value, glucose content, alcohol content, and the fuzzy mathematics sensory evaluation score were used as evaluation indices to select suitable conditions for enzymatic hydrolysis and fermentation of G. biloba. 【Result】α-amylase and the solid-liquid ratio had the most pronounced influence on the two stages of enzymolysis and fermentation, respectively. The optimal conditions were as follows: α -amylase 19.1 U/mL, pullulanase 2.7 U/mL, glucoamylase 101.4 U/mL, solid-liquid ratio 1∶6.4 (g/mL), sugar content 1∶2.6, with a fermentation time of 8 d. Under these optimized conditions, the total carbohydrates, total acid, alcohol content, dry extract and free amino acid content of G. biloba wine were 16.21 g/L, 3.24 g/L, 12.7%, 12.92 g/L, and 2.18 g/L, respectively. The sensory comprehensive score was 87.35 with a full score of 100. 【Conclusion】 The components of G. biloba wine meet the standard of green fruit wine, and the results of this study provide a theoretical basis for the preparation of G. biloba wine.

Key words: Ginkgo biloba wine, response surface methodology, process optimization, sensory evaluation

中图分类号:

TS261.4

陈柏林,汪贵斌,郭起荣,等. 响应面法优化白果酒酶解及发酵工艺研究[J]. 南京林业大学学报（自然科学版）, 2022, 46(5): 135-142.

CHEN Bolin, WANG Guibin, GUO Qirong, WANG Jiahong, SU Erzheng, CAO Fuliang. Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology[J].Journal of Nanjing Forestry University (Natural Science Edition), 2022, 46(5): 135-142.DOI: 10.12302/j.issn.1000-2006.202012034.

图/表 8

表1

表2

图1

表3

回归模型的方差分析"

方差来源 source	平方和 SS	自由度 DF	均方 MS	F	P
模型model	484.14	9	53.8	13.21	0.001 3^**
A₁	2.16	1	2.2	0.53	0.489 6
B₁	0.49	1	0.5	0.12	0.739 7
C₁	208.96	1	209.0	51.33	0.000 2^**
A₁B₁	0.05	1	0.0	0.01	0.918 7
A₁C₁	0.59	1	0.6	0.14	0.715 8
B₁C₁	1.56	1	1.6	0.38	0.555 9
$A 12$	55.04	1	55.0	13.52	0.007 9^**
$B 12$	75.82	1	75.8	18.63	0.003 5^**
$C 12$	111.77	1	111.8	27.46	0.001 2^**
残差residual	28.49	7	4.1
失拟项lack of fit	17.75	3	5.9	2.20	0.230 3
纯误差pure error	10.75	4	2.7

表3

图2

图3

表4

回归模型的方差分析"

方差来源 source	平方和 SS	自由度 DF	均方 MS	F	P
模型model	274.800 000	9	30.533 340	28.634 940	0.000 1^**
A₂	2.844 113	1	2.844 113	2.667 281	0.146 4
B₂	143.058 600	1	143.058 600	134.164 00	< 0.000 1^**
C₂	1.201 250	1	1.201 250	1.126 563	0.323 8
A₂B₂	5.784 025	1	5.784 025	5.424 406	0.052 7
A₂C₂	0.000 400	1	0.000 400	0.000 375	0.985 1
B₂C₂	0.624 100	1	0.624 100	0.585 297	0.469 2
$A 22$	46.026 480	1	46.026 480	43.164 810	0.000 3^**
$B 22$	53.700 320	1	53.700 320	50.361 530	0.000 2^**
$C 22$	10.296 060	1	10.296 060	9.655 907	0.017 1^*
残差residual	7.464 075	7	1.066 296
失拟项lack of fit	5.188 675	3	1.729 558	3.040 447	0.155 4
纯误差pure error	2.275 400	4	0.568 850
总和total	282.264 100	16

表4

图4

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项目 item	优秀(90~100分) excellent	良好(80~89分) good	中等(70~79分) medium	较差(60~69分) not good
色泽color	酒液清澈透明,稍带黄色	酒液稍有浑浊	酒液浑浊	酒液混沌,有异物
香气aroma	有醇正酒酿发酵的香味	有酒酿香味,气味较淡	无香味,无异味	有异味或刺激性气味
滋味taste	酸甜适中,滋味愉悦	偏酸或偏甜,滋味尚佳	过酸或过甜	滋味奇怪,难以接受
适口性texture	余味绵长,有吸引力	适口,余味较有吸引力	适口,余味一般	不适口,余味不佳

项目 item	香气 aroma	色泽 color	滋味 taste	适口性 texture	得分 score	权重 weight
香气aroma	1	0	0	0	1	0.019
色泽color	8	1	3	4	16	0.308
滋味taste	8	5	1	5	19	0.365
适口性texture	8	4	3	1	16	0.308
合计total					52	1.000

响应面法优化白果酒酶解及发酵工艺研究

Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

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