复合酶法生产芋头酒工艺条件优化

Optimization of composite enzymatic processing technology on taro (Colocasia esculenta) wine

中文关键词:  芋头酒  酶解工艺  发酵工艺  响应面法

英文关键词:taro wine  enzymolysis technology  fermentation technology  response surface methodology

中文摘要:

      目的 为了提高芋头浆出汁率及芋头酒酿造品质, 研究复合酶解法对芋头浆制备最优工艺条件, 优化芋头酒生产工艺条件及主要工艺参数, 确定芋头酒酿造方法。方法 以新鲜采摘芋头为原料, 采取单因素及正交优化试验用果胶酶-糖化酶复合酶解法对芋头浆进行前处理, 以提高其出汁率, 并利用响应面分析法探讨芋头浆最优发酵品质的发酵工艺, 分别得到芋头浆酶解工艺及发酵工艺参数。结果 经正交优化试验得到最优酶解工艺参数为果胶酶用量0.18%、糖化酶用量为0.30%、酶解时间为1 h时, 在此条件下可以获得芋头浆最高出汁率56.08%; 经响应面优化得到最佳发酵工艺参数为酵母接种量0.07%, 发酵汁糖度18.2°Brix, 发酵时间7.52 d, 在该条件下可以得到芋头酒酒精度为10.8%(V:V), 与响应面预测值相对误差为3.8%。结论 采用本研究优化得到的酿造方法生产出的芋头酒具有色泽透亮、酒体完整、口感醇厚、香气浓郁的特点, 为芋头酒开发生产提供方法和依据。

英文摘要:

      Objective To improve the taro (Colocasia esculenta) juice yield and quality of taro wine brewing. Processing method of the taro wine was studied by composite enzymatic processing technology. The taro wine production process condition and main process parameters were optimized to ensure the most efficient method of taro wine brewing. Methods The freshly picked taro was used as raw material. The single factor test and orthogonal test were used. Pectinase and glucoamylase composite enzymatic technology were applied for processing to improve the rate of taro juice. Response surface methodology (RSM) was utilized for optimizing fermentation process. The taro starch enzyme hydrolysis and fermentation process parameters were obtained respectively. Results The orthogonal experiment to get the highest juice yield 56.08% was obtained in the condition of pectinase concentration 0.18%, glucoamylase enzyme 0.30% and enzymatic hydrolysis time for 1 h. The optimum fermentation parameters for taro wine were determined by the analysis of the response surface methodology as follows: inoculating amount of yeast 0.07%, the Brix of sugar of taro juice 18.17°Brix and fermentation time 7.52 d, and the alcohol content in taro wine was 10.8% (V/V), and the response surface prediction relative error was 3.8%. Conclusion Under the above conditions, the taro wine was clear and transparent. The taro wine was with unique favor and good taste, which provide the method and basis of the development of taro wine．