响应面分析人参果酒酿造中果胶酶对色泽的影响

摘要

Pepino puree was treated with pectinase and centrifuged and the supernatant（fruit juice） was fermented for 10 days to make pepino fruit wine.Response surface methodology was used to optimize four pectinase treatment conditions such as pectinase dosage,time,temperature and pH for achieving the best colorization of pepino juice and fruit wine.On the basis of one-factor-at-a-time experiments,a three-level quadratic rotation-orthogonal composite design was used to set up regression models that describe the effects of these treatment conditions on the absorbance at 680 nm of pepino juice and fruit wine.Hydrolysis temperature and time had a significant effect on the absorbance at 680 nm of pepino juice（P0.05）,and pectinase dosage significantly affected the absorbance at 680 nm of pepino juice（P0.05）,but neither of them was significantly affected by pH（P0.05）.The optimal pectinase treatment conditions determined by ridge analysis for pepino juice and fruit wine were pH 4.6 and 4.0,treatment temperature 32 ℃ and 30 ℃,treatment time 63 min and 55 min,and pectinase dosage 0.3 g/kg and 0.316 g/kg,respectively.The multiple regression analysis indicated the established regression models could fit the relationship between various pectinase treatment conditions and the absorbance at 680 nm of pepino juice and fruit wine very well.%通过单因素与响应面设计分析果胶酶用量及酶解时间、酶解温度和果浆的pH值对人参果果酒酿造中色泽的影响,建立相应的回归模型。结果表明,果胶酶酶解温度、酶解时间对人参果果酒发酵前护色作用影响显著（P〈0.05）,果胶酶用量对人参果果酒澄清作用影响显著（P〈0.05）,而pH值对二者影响均不显著（P〉0.05）。通过岭脊分析确定人参果果酒的最佳护色工艺参数为pH4.6、酶解温度32℃、酶解时间63min、果胶酶用量0.3g/kg;人参果果酒最佳澄清条件：果酒pH4.0、酶解温度30℃、酶解时间55min、果胶酶用量0.316g/kg。多元回归分析结果显示,果酒的pH值、酶解温度、酶解时间及果胶酶用量与其护色、澄清效果之间回归模型拟合程度良好,可用于实际生产预测。