Fermentation process for optimizing peony apple wine by response surface method

A technology of response surface method and fermentation process, applied in response surface method to optimize the fermentation process of peony cider and its optimization field, can solve the problem of lack of apple-peony compound fruit wine, achieve rich and harmonious floral fragrance, rich nutrition, and development promising effect

Pending Publication Date: 2020-10-30
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the research on cider is relatively extensive, but there is almost no research on the apple-peony compound fruit wine that is of great significance to the local related industries.

Method used

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  • Fermentation process for optimizing peony apple wine by response surface method
  • Fermentation process for optimizing peony apple wine by response surface method
  • Fermentation process for optimizing peony apple wine by response surface method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] A method for obtaining the optimum fermentation conditions of peony cider based on response surface methodology, the steps are as follows:

[0080] S1, collecting historical fermentation data of peony cider.

[0081] The historical fermentation data includes yeast inoculation amount, initial sugar content, fermentation time and alcohol content.

[0082] S2, use the response surface method to build an alcohol prediction model with yeast inoculation amount, initial sugar content, and fermentation time as independent variables, and alcohol content as the response. The specific steps are:

[0083] S2.1, according to the collected historical fermentation data, establish a test data set with 3 factors and 3 levels.

[0084] S2.2, using Dsign Expert to perform regression fitting on the test data set to obtain the regression fitting equation.

[0085] S2.3, test the regression fitting equation, and if the test is qualified, the alcohol level prediction model is obtained:

[...

Embodiment 2

[0112] Embodiment 2: A kind of response surface method optimizes the fermentation process of peony cider, utilizes optimal fermentation condition to ferment, and the steps are:

[0113] S1, making apple slurry.

[0114] S1.1. Select Red Fuji apples with moderate maturity and good appearance.

[0115] S1.2. Soak and wash the screened Red Fuji apples with clean water to remove surface impurities and rotten parts of the Red Fuji apples.

[0116] S1.3, peel and core the washed red Fuji apples, and chop them into pulp for later use.

[0117] S1.4, beating the pulp.

[0118] First put the pulp into the juice extractor, then add distilled water into the juice extractor, and the weight ratio of the distilled water to the pulp is 2:1, start the juice extractor to obtain apple pulp.

[0119] S1.5, adding pectinase to the apple slurry;

[0120] Add pectinase to the apple slurry, the amount of pectinase added is 60mg / L, and let it stand in a constant temperature water bath at 50°C for...

Embodiment 3

[0139] Example 3: Peony cider prepared by optimizing the fermentation process of peony cider by response surface methodology.

[0140] The present invention will be described below with a specific example

[0141] The determination indicators of peony cider are:

[0142] 1. Physical and chemical indicators:

[0143] Alcohol: 11.90%vol~12.15%vol; free SO 2 Content ≤ 40mg / L; reducing sugar content (calculated as glucose) ≤ 5g / L.

[0144] 2. Microbiological indicators: According to GB 4789-2016 "Food Microbiological Examination", the number of coliform bacteria, the total number of colonies and the number of pathogenic bacteria in the finished wine were determined.

[0145] Coliform bacteria ≤ 30 / L; total number of colonies ≤ 50 / mL; pathogenic bacteria shall not be detected.

[0146] 3. Sensory evaluation:

[0147] Color: bright yellow, clear and transparent, with a certain degree of gloss; aroma: strong wine aroma, elegant floral aroma, fresh fruit aroma, mellow and harmoni...

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Abstract

The invention discloses a fermentation process for optimizing peony and apple wine by a response surface method. The peony and apple wine is prepared under optimal fermentation conditions. According to the invention, the method comprises the steps: establishing an alcoholic strength prediction model, which takes the yeast inoculum size, the initial sugar degree and the fermentation time as independent variables and the alcoholic strength as the response quantity, through a response surface method, wherein the prediction model is extremely remarkable, and the fitting condition is good; performing solving through a prediction model to obtain an optimal fermentation condition; according to an actual production process, correcting the optimal fermentation condition; carrying out the fermentation according to the corrected fermentation process, so that a wine body with the taste and the alcoholic strength reaching the standard can be obtained; wherein the peony petal powder has little influence on the alcoholic strength; a proper amount of peony petal powder is added on the premise of amending post-fermentation conditions, so the peony apple wine is rich and harmonious in fruity flavor,wine flavor and flower flavor; the three fragrances coordinate with each other and supplement each other, the aftertaste of the wine body is fresh and clean, unique peony fragrance can be left in themouth, the flavor typicality is obvious, the health-care composite fruit wine rich in nutrition is obtained, and the development prospect is wide.

Description

technical field [0001] The invention belongs to the field of fruit wine preparation, and in particular relates to a response surface method to optimize the fermentation process of peony cider and an optimization method thereof. Background technique [0002] China has a long history of apple planting and is the country with the largest apple planting area and the highest yield in the world. The main variety of Chinese apples is Red Fuji, whose output accounts for 65% of the total apple output, and the Henan production area is an important production area, and the total output accounts for 13% of the national apple output. At present, most of the consumption of apples in our country is fresh food. Due to the limitation of its storage capacity and warehousing capacity, it has caused a serious waste of resources. Apple cider is a low-alcohol fermented fruit wine brewed from apples or apple juice. It is the second largest fruit wine in the world after wine, and has high nutritio...

Claims

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Application Information

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IPC IPC(8): G06F17/18G06Q10/06G06Q50/04C12G3/024C12G3/026
CPCG06F17/18G06Q10/0639G06Q50/04C12G3/024C12G3/026Y02P90/30
Inventor 刘延波赵志军潘春梅孙西玉孙梦晓
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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