CN111859305B - Fermentation process for optimizing peony cider by response surface method - Google Patents
Fermentation process for optimizing peony cider by response surface method Download PDFInfo
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Abstract
The invention discloses a response surface method optimized peony apple wine fermentation process, which is prepared by utilizing optimal fermentation conditions. According to the invention, an alcoholic strength prediction model with yeast inoculation quantity, initial sugar degree and fermentation time as independent variables and alcoholic strength as response quantity is established by a response surface method, the prediction model is extremely remarkable, and the fitting condition is good. The optimal fermentation condition is obtained through solving a prediction model, the optimal fermentation condition is corrected according to an actual production process, the wine body with the taste and the alcoholic strength reaching the standards can be obtained through fermentation according to the corrected fermentation process, the influence of the peony petal powder on the alcoholic strength is small, the peony apple wine fragrance, the wine fragrance and the flower fragrance can be rich and coordinated by adding a proper amount of the peony petal powder on the premise of correcting the post-fermentation condition, the three fragrances are mutually coordinated and complement each other, the residual taste of the wine body is clean, the unique peony fragrance can be remained in the mouth, the flavor is typical, and further the health-care compound fruit wine with rich nutrition is obtained, and the development prospect is wide.
Description
Technical Field
The invention belongs to the field of fruit wine preparation, and particularly relates to a fermentation process and an optimization method for peony apple wine by a response surface method.
Background
The Chinese apples have long planting history, and are the countries with the largest apple planting area and highest yield in the world. Chinese apple varieties mainly take Fuji red, the yield of the Chinese apples is 65% of the total yield of apples, the Henan producing area is taken as an important producing area, and the total yield of the Chinese apples is 13%. At present, most apples in China consume fresh food at most, and serious resource waste is caused due to the limitation of storage capacity and bin storage capacity. The apple wine is a low-alcohol-content fermented fruit wine brewed from apples or apple juice, is second-to-the-world second-largest fruit wine, and has higher nutritional ingredients and health care value. Therefore, the problem of surplus capacity can be solved by utilizing the apple wine brewing technology, the value of apples can be improved, the social problem of low income of fruit growers can be solved, and considerable economic benefits can be created.
Peony is the first of ten traditional flowers in China, and has a cultivation history of 1500 years. The name of the peony with the sun is far and near, and the ancient method of "the peony with the sun under the first heaven" is known. The peony not only can be used as ornamental plant, but also has the pharmacological effects of nourishing blood and liver, resisting oxidation, resisting inflammation and the like. The peony pollen has high nutrition components, the protein content of the peony pollen is up to 35 percent, and the existing flavonoid compounds also have good oxidation resistance, so that the peony is in a plurality of medical and edible plants approved by the health department, and the peony is a great advantage for the development of daily foods.
At present, the research on the apple wine is relatively extensive, but the research on the apple-peony composite fruit wine has great significance to local related industries is almost not available.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a response surface method for optimizing the fermentation process of the peony-apple wine and an optimization method thereof, which directly combines the apple wine with the peony, prolongs the apple industry chain, improves the peony value and provides a new idea for developing the compound fruit wine.
The technical scheme adopted by the invention is as follows:
A method for obtaining optimal fermentation conditions of peony cider based on a response surface method comprises the following steps:
s1, collecting historical fermentation data of peony cider;
the historical fermentation data comprises yeast inoculation amount, initial sugar degree, fermentation time and alcohol degree;
s2, constructing an alcoholic strength prediction model with yeast inoculation amount, initial sugar degree and fermentation time as independent variables and alcoholic strength as response amount by adopting a response surface method, wherein the specific steps are as follows:
S2.1, establishing 17 groups of test data sets with the level of 3 factors and 3 according to collected historical fermentation data;
the 3 factors are three factors of yeast inoculation amount, initial sugar degree and fermentation time, and the 3 levels are three levels corresponding to the same factor and comprise an optimal level and two values of the optimal level;
S2.2, carrying out regression fit on the test data set by utilizing Dsign Expert to obtain a regression fit equation;
s2.3, checking a regression fit equation, and obtaining an alcoholicity prediction model if the regression fit equation is checked to be qualified:
Y＝k0+k1A+k2B+k3C+k4AB+k5AC+k6BC+k7A2+k8B2+k9C2
wherein A is yeast inoculation amount, B is initial sugar degree, C is fermentation time, and Y is alcohol degree;
k0,k1,k2,k3,k4,k5,k6,k7,k8,k9 Is a coefficient;
S3, establishing an objective function with the maximum alcohol content:
MAX(Y)＝MAX(k0+k1A+k2B+k3C+k4AB+k5AC+k6BC+k7A2+k8B2+k9C2)
and S4, solving an objective function to obtain the optimal fermentation condition.
The specific steps of solving are as follows:
S4.1, clicking Response Surface to enter a Response Surface experimental Design in Design-expert.V8.0.6 software, and clicking Box-Behnken to Design;
s4.2, selecting a factor number 3,categoric Factors (absolute factor) default value 0 at a numerical factor; name of filling factor at Name, unit of filling factor at Units, minimum and maximum filling level at Low and High; clicking the lower right corner continue to continue by the Block default value of 1;
S4.3, selecting a response value, namely the number 1 of the dependent variables, filling the Name alcohol degree of the dependent variables into the Name, and filling the unit volume of the dependent variables into the Units at Responses;
S4.4, filling the test results corresponding to each test into a Response 1 dependent variable alcohol degree column; and clicking R1 in the Analysis on the left side to perform data Analysis, so that information such as Analysis of variance, probability Analysis, response surface graph and the like can be seen.
And S5, correcting the optimal fermentation condition obtained in the step S4 according to the actual process.
Considering the convenience and feasibility of practical operation, the fermentation conditions to be obtained will be: yeast inoculum size 7.64%, initial sugar content 20.65%, fermentation time 7.64d, modified to yeast inoculum size 8%, initial sugar content 21%, fermentation time 7d.
S6, determining the addition amount of the peony petal powder on the premise of the corrected optimal fermentation condition.
S6.1, establishing a relation model of the addition amount of the peony petal powder and the sensory score.
S6.1.1, establishing an evaluation index of the sensory score.
The evaluation index includes color, clarity, flavor, taste, and style.
S6.1.2, setting an expert scoring mechanism.
The experts evaluate the color, clarity, fragrance, taste and style of the peony cider; the color, clarity and style are all 10 minutes; the flavor is 30 minutes and the taste is 40 minutes.
S6.1.3, processing the expert score to obtain a sensory score.
The average value scored by the expert was taken as the sensory score.
S6.1.4, obtaining historical data of the addition amounts and sensory scores of different peony petal powders.
S6.1.5, establishing a relation model of the addition amount of the peony petal powder and the sensory score according to the step S6.1.4.
And S6.2, solving a relation model of the addition amount of the peony petal powder and the sensory score in the step S6.1 by taking the maximum sensory score as an objective function, so as to obtain an optimal value of the addition amount of the peony petal powder.
As a preferred embodiment of the present invention, the modified optimal fermentation conditions are: the yeast inoculation amount is 7.64-8%, preferably 8%, the initial sugar degree is 20.65-21%, preferably 21%, and the fermentation time is 7-7.64 days, preferably 7d.
As a preferable scheme of the invention, the addition amount of the peony petal powder is 0.4-0.6%, and preferably 0.4%.
As a preferable scheme of the invention, the response surface method optimizes the fermentation process of the peony cider, and the optimal fermentation condition is utilized for fermentation.
As a preferable scheme of the invention, the fermentation process of the peony cider is optimized by a response surface method, and the method comprises the following steps:
S1, preparing apple slurry.
S1.1, selecting red Fuji apples with moderate maturity and good appearance.
S1.2, soaking and cleaning the screened red Fuji apples with clear water, and removing impurities and rotten parts on the surfaces of the red Fuji apples.
S1.3, peeling and stoning the cleaned red Fuji apples, and cutting into pulp for later use.
S1.4, pulping the pulp.
Firstly, putting pulp into a juicer, then adding distilled water into the juicer, wherein the weight ratio of the distilled water to the pulp is 2:1, and starting the juicer to obtain apple juice.
S1.5, adding pectase into the apple slurry;
Adding pectase with the addition amount of 60mg/L into apple slurry, and standing in a constant-temperature water bath kettle at 50 ℃ for 1h;
S1.6, adding SO 2 into the apple slurry treated by pectase to protect the color;
SO 2 is added into the apple slurry treated by pectase for color protection, the addition amount of SO 2 is 60mg/L, and SO 2 is provided by H 2SO3 solution with the concentration of 6% SO 2.
S1.7, adding fruit wine yeast and peony petal powder into the apple pulp after color protection for readjustment to obtain standby apple pulp.
S2, preparing peony petal powder.
Picking up air-dried peony petals, placing into a mortar for grinding, placing the ground peony petals into a 70 ℃ drying oven for drying for 2 hours, and packaging for later use.
S3, yeast activation and expansion.
Activating active dried fruit wine yeast with YPD liquid culture medium, adding 0.01g active dried fruit wine yeast per 100mL YPD culture medium, and shake culturing at 28deg.C for 18 hr.
S4, inoculating fruit wine yeast to the standby apple pulp and adding peony petal powder.
Inoculating activated fruit wine yeast into apple pulp, wherein the volume inoculation proportion of the fruit wine yeast is 8%, and adding peony petal powder with the weight ratio of 0.4%.
S5, fermenting;
shaking the apple slurry in the step S4 uniformly, sealing, standing and fermenting for 5-9 days at 25-28 ℃ and oscillating for 2-3 times per day to make the temperature of the fermentation liquor uniform.
S6, filtering and clarifying;
Filtering with sterilized eight layers of gauze to make the wine clear and glossy.
S7, finally blending the clarified wine body;
And (3) blending the sugar degree and the acidity of the clarified peony cider to obtain the peony cider with coordinated wine taste and protruding flavor.
S8, sterilizing and canning;
And (3) carrying out water bath sterilization on the cider, wherein the sterilization temperature is 85 ℃ and the sterilization time is 15min.
As a preferable scheme of the invention, the peony cider prepared by the fermentation process of the peony cider is optimized by a response surface method.
According to the invention, an alcoholic strength prediction model with yeast inoculation quantity, initial sugar degree and fermentation time as independent variables and alcoholic strength as response quantity is established by a response surface method, and the prediction model is extremely remarkable and has good fitting condition. The optimal fermentation condition is obtained through solving a prediction model, the optimal fermentation condition is corrected according to an actual production process, the wine body with the taste and the alcoholic strength reaching the standards can be obtained through fermentation according to the corrected fermentation process, the influence of the peony petal powder on the alcoholic strength is small, the peony apple wine fragrance, the wine fragrance and the flower fragrance can be rich and coordinated by adding a proper amount of the peony petal powder on the premise of correcting the post-fermentation condition, the three fragrances are mutually coordinated and complement each other, the residual taste of the wine body is clean, the unique peony fragrance can be remained in the mouth, the flavor is typical, and further the health-care compound fruit wine with rich nutrition is obtained, and the development prospect is wide.
Drawings
In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the effect of yeast inoculum size on peony cider fermentation in accordance with the invention.
FIG. 2 is a graph showing the effect of initial sugar content on peony cider fermentation in accordance with the present invention.
FIG. 3 is a graph showing the effect of fermentation time on peony cider fermentation in accordance with the present invention.
FIG. 4 is a graph showing the interaction between the yeast inoculum size A and the initial sugar level B according to the invention, wherein 4a is a graph showing the response surface of the alcoholic strength Y to the yeast inoculum size A and the initial sugar level B, and 4B is a graph showing the contour diagram of the alcoholic strength Y to the yeast inoculum size A and the initial sugar level B.
FIG. 5 is a graph showing interaction between initial sugar degree B and fermentation time C according to the present invention, wherein 5a is a graph showing response surface of alcohol degree Y to initial sugar degree B and fermentation time C, and 5B is a contour diagram of alcohol degree Y to initial sugar degree B and fermentation time C.
FIG. 6 is a graph showing the interaction between yeast inoculum size A and fermentation time C according to the invention, wherein 6a is a graph showing the response surface of alcohol content Y with respect to yeast inoculum size A and fermentation time C, and 6b is a graph showing the contour diagram of alcohol content Y with respect to yeast inoculum size A and fermentation time C.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without any inventive effort, are intended to be within the scope of the invention.
Example 1:
A method for obtaining optimal fermentation conditions of peony cider based on a response surface method comprises the following steps:
S1, collecting historical fermentation data of peony cider.
The historical fermentation data includes yeast inoculum size, initial sugar level, fermentation time, and alcohol content.
S2, constructing an alcoholic strength prediction model with yeast inoculation amount, initial sugar degree and fermentation time as independent variables and alcoholic strength as response amount by adopting a response surface method, wherein the specific steps are as follows:
s2.1, establishing a test data set with the level of 3 factors and 3 according to the collected historical fermentation data.
S2.2, carrying out regression fit on the test data set by utilizing Dsign Expert to obtain a regression fit equation.
S2.3, checking a regression fit equation, and obtaining an alcoholicity prediction model if the regression fit equation is checked to be qualified:
Y＝k0+k1A+k2B+k3C+k4AB+k5AC+k6BC+k7A2+k8B2+k9C2
wherein A is yeast inoculation amount, B is initial sugar degree, C is fermentation time, and Y is alcohol degree;
k0,k1,k2,k3,k4,k5,k6,k7,k8,k9 Is a coefficient.
S3, establishing an objective function with the maximum alcohol content:
MAX(Y)＝MAX(k0+k1A+k2B+k3C+k4AB+k5AC+k6BC+k7A2+k8B2+k9C2)
and S4, solving an objective function to obtain the optimal fermentation condition.
The specific steps of solving are as follows:
s4.1, clicking Response Surface to enter a Response Surface experimental Design and clicking Box-Behnken progressive Design in Design-expert.V8.0.6 software;
S4.2, selecting a factor number 3,categoric Factors (absolute factor) default value 0 at a numerical factor; the Name of the factors is filled in at the Name, the Units of the factors are filled in at the Units, and the lowest value and the highest value of the factors are filled in at the Low and High positions; clicking the lower right corner continue to continue by the Block default value of 1;
S4.3, selecting a response value, namely the number 1 of the dependent variables, filling the Name alcohol degree of the dependent variables into the Name, and filling the unit volume of the dependent variables into the Units at Responses;
S4.4, filling the test results corresponding to each test into a Response 1 dependent variable alcohol degree column; and clicking R1 in the Analysis on the left side to perform data Analysis, so that information such as Analysis of variance, probability Analysis, response surface graph and the like can be seen.
S5, correcting the optimal fermentation condition obtained in the step S4 according to an actual process;
considering the convenience and feasibility of practical operation, the fermentation conditions to be obtained will be: yeast inoculum size 7.64%, initial sugar content 20.65%, fermentation time 7.64d, modified to yeast inoculum size 8%, initial sugar content 21%, fermentation time 7d.
S6, determining the addition amount of the peony petal powder on the premise of the corrected optimal fermentation condition.
S6.1, establishing a relation model of the addition amount of the peony petal powder and the sensory score.
S6.1.1, establishing an evaluation index of the sensory scores;
The evaluation index comprises color, clarity, fragrance, taste and style;
s6.1.2, setting an expert scoring mechanism;
the experts evaluate the color, clarity, fragrance, taste and style of the peony cider; the color, clarity and style are all 10 minutes; the flavor is 30 minutes and the taste is 40 minutes, and the scoring standard is shown in the table:
Table 1 peony cider sensory evaluation table
S6.1.3, processing expert scoring to obtain sensory scores;
taking the average value of expert scoring as a sensory score;
s6.1.4, obtaining historical data of the addition amounts and sensory scores of different peony petal powders.
S6.1.5, establishing a relation model of the addition amount of the peony petal powder and the sensory score according to the step S6.1.4.
And S6.2, solving a relation model of the addition amount of the peony petal powder and the sensory score in the step S6.1 by taking the maximum sensory score as an objective function to obtain an optimal value of the addition amount of the peony petal powder, wherein the addition amount of the peony petal powder is 0.4-0.6%, and preferably 0.4%.
Example 2: the response surface method optimizes the fermentation process of the peony cider, and the optimal fermentation conditions are utilized for fermentation, and the steps are as follows:
S1, preparing apple slurry.
S1.1, selecting red Fuji apples with moderate maturity and good appearance.
S1.2, soaking and cleaning the screened red Fuji apples with clear water, and removing impurities and rotten parts on the surfaces of the red Fuji apples.
S1.3, peeling and stoning the cleaned red Fuji apples, and cutting into pulp for later use.
S1.4, pulping the pulp.
Firstly, putting pulp into a juicer, then adding distilled water into the juicer, wherein the weight ratio of the distilled water to the pulp is 2:1, and starting the juicer to obtain apple juice.
S1.5, adding pectase into the apple slurry;
adding pectase with the addition amount of 60mg/L into apple slurry, and standing in a constant-temperature water bath kettle at 50 ℃ for 1h.
S1.6, adding SO 2 into the apple slurry treated by pectase to protect the color;
And (3) adding SO 2 into the apple slurry treated by pectinase to protect the color, wherein the addition amount of SO 2 is 60mg/L.
SO 2 is provided by a solution of H 2SO3 containing 6% SO 2.
S1.7, adding fruit wine yeast and peony petal powder into the apple pulp after color protection for readjustment to obtain standby apple pulp.
S2, preparing peony petal powder.
Picking up air-dried peony petals, placing into a mortar for grinding, placing the ground peony petals into a 70 ℃ drying oven for drying for 2 hours, and packaging for later use.
S3, yeast activation and expansion.
Activating active dried fruit wine yeast with YPD liquid culture medium, adding 0.01g active dried fruit wine yeast per 100mL YPD culture medium, and shake culturing at 28deg.C for 18 hr.
S4, inoculating fruit wine yeast to the standby apple pulp and adding peony petal powder.
Inoculating activated fruit wine yeast into apple pulp, wherein the volume inoculation proportion of the fruit wine yeast is 8%, and adding peony petal powder with the weight ratio of 0.4%.
S5, fermenting;
shaking the apple slurry in the step S4 uniformly, sealing, standing and fermenting for 5-9 days at 25-28 ℃ and oscillating for 2-3 times per day to make the temperature of the fermentation liquor uniform.
S6, filtering and clarifying;
Filtering with sterilized eight layers of gauze to make the wine clear and glossy.
S7, finally blending the clarified wine body;
The sugar degree and the acidity of the clarified peony cider are blended to obtain the peony cider with coordinated wine taste and protruding flavor; the sugar degree is adjusted according to the optimal fermentation condition. The acidity is adjusted to pH 3.5-4.5 with tartaric acid solution.
S8, sterilizing and canning.
And (3) carrying out water bath sterilization on the cider, wherein the sterilization temperature is 85 ℃ and the sterilization time is 15min.
Example 3: peony cider prepared by optimizing peony cider fermentation process through response surface method.
The invention will be described in more detail with reference to the following examples
The measurement indexes of the peony cider are as follows:
1. Physical and chemical indexes:
Alcohol content: 11.90-12.15%vol; the content of free SO 2 is less than or equal to 40mg/L; the content of reducing sugar (calculated by glucose) is less than or equal to 5g/L.
2. Microbial index: the coliform group, colony count and pathogenic bacteria count in the finished wine are measured according to GB 4789-2016 food microbiology test.
The coliform group is less than or equal to 30/L; the total number of bacterial colonies is less than or equal to 50/mL; pathogenic bacteria are not detected.
3. Sensory evaluation:
The color is as follows: yellow and bright color, clarity and transparency, and certain glossiness; fragrance: the wine has strong fragrance, elegant flower fragrance, fresh fruit fragrance and mellow fragrance; taste: moderate sweet and sour, elegant fragrance, prominent fruit fragrance and no peculiar smell.
Twenty brewing professional students are selected to evaluate the color, clarity, taste and the like of the peony cider, specific scoring standards are shown in table 1, and the average value is taken as the final score of the sensory evaluation of the peony cider.
Table 1 peony cider sensory evaluation table
In order to determine the influence of yeast inoculum size A, initial sugar degree B, fermentation time C and peony petal powder addition amount on peony cider, a single factor test was performed.
(1) Yeast inoculation amount: under the conditions that the initial pH is 4.5 (natural), the initial sugar degree is 16 percent, and the addition amount of peony petal powder is 0.4 percent, fruit wine yeast is respectively added in the yeast inoculation amounts of 3 percent, 5 percent, 7 percent, 9 percent and 11 percent, the fermentation is carried out for 7 days at 28 ℃, the alcoholic strength content is measured, and the appearance evaluation is carried out after the detection is finished.
The effect of the yeast inoculation amount on the fermentation of the peony cider is shown in figure 1, and the result shows that the yeast inoculation amount has a direct effect on the alcoholic strength of the peony cider and also has an effect on the flavor of the peony cider. With the increase of the yeast inoculation amount, the alcoholic strength and the sensory score are in a trend of rising and then falling. When the yeast inoculation amount reaches 7%, the alcoholic strength and the sensory score reach the maximum value, namely 9.5% vol and 89 min respectively, and the fruit fragrance and the wine fragrance of the wine body are relatively uniform at the moment, and the aftertaste is clear. The tendency of alcohol content to decrease begins when the yeast inoculum size reaches 7% or more, probably due to the large yeast inoculum size, which results in the fermentation broth having more sugar consumed by the yeast itself and less sugar used for alcohol production, and a consequent decrease in sensory scores.
(2) Initial sugar degree: under the conditions that the initial pH is 4.5 (natural), the yeast inoculation amount is 7% and the peony petal powder addition amount is 0.4%, respectively adjusting the sugar degree of apple pulp to be 14%, 16%, 18%, 20% and 22%, fermenting for 7d at 28 ℃, measuring the alcohol content after the fermentation is finished, and performing sensory evaluation after the detection is finished.
The effect of initial sugar content on peony cider fermentation results are shown in figure 2. The results show that the alcohol yield of the peony cider is directly influenced by the initial sugar degree, and the alcohol degree and the sensory score tend to be increased firstly and then decreased as the initial sugar degree is increased. When the initial sugar degree is 18%, the alcohol degree is lower, the fruit flavor and the wine flavor are lighter, the taste is sweet, and the taste is not cool and clean enough; when the initial sugar degree reaches 20%, the alcohol degree is highest, namely 11.0% vol, and the sensory score is highest, namely 92 minutes; after the initial sugar degree exceeds 20%, the alcohol degree decreases.
(3) Fermentation time: under the conditions that the initial pH is 4.5 (natural), the initial sugar degree is 20%, the yeast inoculation amount is 7%, the addition amount of the peony petal powder is 0.4%, and the fermentation temperature is 28 ℃, the fermentation is carried out for 5d, 6d, 7d, 8d and 9d respectively. And measuring the alcohol content after fermentation, and performing sensory evaluation after detection.
The effect of fermentation time on peony cider fermentation results are shown in figure 3. The result shows that the alcoholic strength of the peony apple wine is also in an upward trend when the fermentation time is increased, and the highest sensory score is 93 minutes when the alcoholic strength is stabilized when the fermentation is carried out for 7 days. When the fermentation is carried out for 6 days, the fruit fragrance is strong, but the wine body is thin, and the wine fragrance is not prominent; fermenting for 7 days, and regulating the aroma of the fruit wine; at 8d and 9d, the alcohol degree hardly rises any more and tends to be stable. Continuing fermentation, the yeast autolyzes, and the wine can generate pathogenic foreign flavor.
(4) The addition amount of the peony petal powder is as follows: under the conditions that the initial pH is 4.5 (nature), the initial sugar degree is 20 percent, and the inoculation amount is 7 percent, respectively adding 0, 0.2 percent, 0.4 percent, 0.6 percent, 0.8 percent and 1.0 percent of peony petal powder, fermenting for 7 days at 28 ℃, measuring the alcohol content after the fermentation is finished, and performing sensory evaluation after the detection is finished.
The influence of the addition amount of the peony petal powder on the sensory quality and the alcoholic strength of the peony cider is examined, and the result is shown in Table 2.
TABLE 2 influence of peony petal powder addition on sensory score and alcohol content of peony cider
| Peony petal powder addition/% | Alcohol content/%vol | Sensory score/score |
| 0.2 | 9.90 | 88 |
| 0.4 | 9.60 | 91 |
| 0.6 | 9.75 | 90 |
| 0.8 | 9.80 | 88 |
| 1.0 | 9.90 | 88 |
From Table 2, it is clear that the addition amount of peony petal powder does not affect the degree of alcohol of peony cider, but affects the flavor of peony cider. Whether the peony petal powder is added or not and the addition amount of the peony petal powder have no obvious influence on the alcohol content, and the alcohol content of the peony apple wine fluctuates in a normal range. However, the addition amount of the peony petal powder has a great influence on the flavor of the wine, and when 0.2% of the peony petal powder is added, the wine body has prominent fruit fragrance and wine fragrance, light flower fragrance and no peony fragrance after the addition; when 0.4% and 0.6% of peony petal powder is added, three flavors of the wine body are rich and coordinated, the aftertaste is fresh, and the faint scent of the peony flower can be remained in the mouth; when the peony petal powder with the content of more than 0.8% is added, the flower fragrance is prominent, part of fruit fragrance and wine fragrance are covered, and three kinds of fragrance are not coordinated.
According to the single-factor test, the influence of the yeast inoculation amount A, the initial sugar degree B and the fermentation time C on the alcoholicity of the peony cider is large, and the addition amount of the peony petal powder does not influence the alcoholicity and only influences the taste.
Therefore, according to the previous fermentation data, a prediction model is established, wherein 3 factors are independent variables, namely the yeast inoculum size A, the initial sugar degree B and the fermentation time C, and the alcohol degree value of the peony cider is taken as a response value Y.
To build the predictive model, a response surface analysis test of 3 factor 3 level 17 points was designed, and the response surface test factors and levels are shown in table 3:
TABLE 3 response surface test factors and levels
| Factors of | -1 | 0 | 1 |
| A Yeast inoculum size/% | 5 | 7 | 9 |
| B initial sugar degree/% | 18 | 20 | 22 |
| Fermentation time/d | 6 | 7 | 8 |
The test protocol and results are shown in table 4:
TABLE 4 response surface test design and results
Regression analysis of the data in Table 4 was performed using Dsign Expert 8.0.6.1 software to obtain a regression fit equation:
Y＝11.96+0.44A+0.42B+0.61C+0.16AB+0.000AC-0.17BC-0.77A2-0.55B2-0.44 C2。
regression fit equations were examined by analysis of variance, and the analysis results are shown in Table 5.
TABLE 5 regression equation analysis of variance results for response surface experiments
Note that: * *: p is less than 0.01, and the difference is extremely remarkable; * : p is less than 0.05, and the difference is obvious.
As can be seen from Table 5, the F value in the established multiple regression model is 93.59, and P is less than 0.0001, which indicates that the regression model is very remarkable; the model mismatch term P= 0.8300 is more than 0.05, and the model mismatch term is not obvious, so that the established multiple regression model has good significance and can well predict the response value. The model correlation coefficient R 2 = 0.9657 and the complex correlation coefficient R 2 Adj = 0.9812 are adjusted, so that the multiple regression model can be better fit for the change of the response value in the actual test, and the multiple regression model can be used for analyzing and predicting the alcohol content of the peony cider, so that the regression model is a prediction model taking the yeast inoculation amount A, the initial sugar content B and the fermentation time C as independent variables and taking the alcohol content value of the peony cider as the response value Y. And the F values of the yeast inoculum size A, the initial sugar degree B and the fermentation time C are taken as factors, and the sensory quality of the peony cider is affected by the factors in the following order: fermentation time (C) > yeast inoculum size (A) > initial sugar degree (B).
And carrying out response surface analysis on the prediction model by means of Design-Expert.
Wherein the interaction of yeast inoculum size A and initial sugar degree B is shown in FIG. 4. As shown in FIG. 4a, the response surface of the alcohol content Y to the yeast inoculation amount A and the initial sugar content B shows that when the yeast inoculation amount and the initial sugar content are increased, the alcohol content of the peony cider tends to be increased and then decreased, and the alcohol content has a maximum value at the central part of the alcohol content along with the increase of the yeast inoculation amount and the initial sugar content. In the response surface contour plot, as in fig. 4b, the graph approximates an ellipse, indicating significant interaction between yeast inoculum size and initial sugar level. The variation trend of the yeast inoculation amount is faster than the initial sugar degree value, which shows that the yeast inoculation amount has more obvious influence on the peony apple wine alcohol degree than the initial sugar degree value.
The interaction of initial sugar degree and fermentation time is shown in FIG. 5. As shown in FIG. 5a, the response surface of the alcohol degree Y to the initial sugar degree B and the fermentation time C shows that when the initial sugar degree and the fermentation time are increased, the alcohol degree of the peony cider tends to be increased and then decreased, and the alcohol degree has a maximum value at the central part of the response surface along with the increase of the yeast inoculation amount and the initial sugar degree. The response surface contour plot, as shown in fig. 5b, is oval in shape, indicating significant interaction between initial sugar degree and fermentation time.
The interaction between yeast inoculum size and fermentation time is shown in FIG. 6. As shown in FIG. 6a, the response surface of alcohol Y to yeast inoculum size A and fermentation time C shows that when yeast inoculum size and fermentation time are increased, the alcohol content of peony cider tends to increase and then decrease, and the alcohol content has a maximum value at the center. The response surface contour plot, as shown in FIG. 6b, is oval in shape, indicating significant interaction between yeast inoculum size and fermentation time. The variation trend of the fermentation time is faster than the yeast inoculation amount, which shows that the fermentation time has more remarkable influence on the peony cider alcohol degree than the yeast inoculation amount.
The optimal fermentation process parameters obtained through response surface analysis are as follows: the yeast inoculum size was 7.64%, the initial sugar content was 20.65%, and the fermentation time was 7.64d, at which time the predicted alcohol content was 12.2947% vol.
In consideration of practical feasibility, the fermentation process parameters were modified to 8% yeast inoculum size, 21% initial sugar content, and 7d fermentation time.
According to the single-factor test, the addition amount of the peony petal powder has little influence on the alcoholicity, so that the addition amount of the peony petal powder is determined on the premise of optimal fermentation conditions.
The specific determination steps are as follows:
1. establishing a relation model of the addition amount of peony petal powder and sensory scores;
1.1, establishing an evaluation index of the sensory scores;
The evaluation index comprises color, clarity, fragrance, taste and style;
1.2, setting an expert scoring mechanism;
the experts evaluate the color, clarity, fragrance, taste and style of the peony cider; the color, clarity and style are all 10 minutes; the flavor is 30 minutes and the taste is 40 minutes, and the scoring standard is shown in the table:
Table 1 peony cider sensory evaluation table
1.3, Processing expert scoring to obtain sensory scores;
taking the average value of expert scoring as a sensory score;
1.4, obtaining historical data of the addition amounts and sensory scores of different peony petal powders.
And 1.5, establishing a relation model of the addition amount of the peony petal powder and the sensory score according to the step 1.4.
2, Solving a relation model of the addition amount of the peony petal powder and the sensory score in the step 1 by taking the maximum sensory score as an objective function to obtain an optimal value of the addition amount of the peony petal powder, wherein the addition amount of the peony petal powder is 0.4%.
In the description of the present specification, reference to the terms "one embodiment," "example," "specific example," and the like, means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (6)
1. The method for obtaining the optimal fermentation condition of the peony cider based on the response surface method is characterized by comprising the following steps of:
s1, collecting historical fermentation data of peony cider;
the historical fermentation data comprises yeast inoculation amount, initial sugar degree, fermentation time and alcohol degree;
S2, constructing an alcoholic strength prediction model with yeast inoculation quantity, initial sugar degree and fermentation time as independent variables and alcoholic strength as response quantity by adopting a response surface method:
wherein A is yeast inoculation amount, B is initial sugar degree, C is fermentation time, and Y is alcohol degree; Is a coefficient;
S3, establishing an objective function with the maximum alcohol content:
；
s4, solving an objective function to obtain the optimal fermentation condition;
s5, correcting the optimal fermentation condition obtained in the step S4 according to an actual process;
S6, determining the addition amount of the peony petal powder on the premise of the corrected optimal fermentation condition;
The method comprises the following specific steps:
s6.1, establishing a relation model of the addition amount of the peony petal powder and the sensory score;
S6.1.1, establishing an evaluation index of the sensory scores;
The evaluation index comprises color, clarity, fragrance, taste and style;
s6.1.2, setting an expert scoring mechanism;
The experts evaluate the color, clarity, fragrance, taste and style of the peony cider; the color, clarity and style are all 10 minutes; the flavor is 30 minutes and the taste is 40 minutes;
s6.1.3, processing expert scoring to obtain sensory scores;
taking the average value of expert scoring as a sensory score;
s6.1.4, obtaining historical data of the addition amounts and sensory scores of different peony petal powders;
s6.1.5, establishing a relation model of the addition amount of the peony petal powder and the sensory score according to the step S6.1.4;
S6.2, solving a relation model of the addition amount of the peony petal powder and the sensory score in the step S6.1 by taking the maximum sensory score as an objective function to obtain an optimal value of the addition amount of the peony petal powder;
the modified optimal fermentation conditions are as follows: yeast inoculum size 7.64-8%, initial sugar degree 20.65-21%, fermentation time 7-7.64 d;
the addition amount of the peony petal powder is 0.4% -0.6%.
2. The method for obtaining optimal fermentation conditions of peony cider based on the response surface method according to claim 1, wherein in step S2, the specific steps are as follows:
s2.1, establishing a test data set with the level of 3 factors and 3 according to collected historical fermentation data;
S2.2, carrying out regression fit on the test data set by utilizing Dsign Expert to obtain a regression fit equation;
s2.3, checking a regression fit equation, and obtaining an alcoholicity prediction model if the regression fit equation is checked to be qualified;
；
wherein A is yeast inoculation amount, B is initial sugar degree, C is fermentation time, and Y is alcohol degree; Is a coefficient.
3. A fermentation process for optimizing peony cider by a response surface method, which utilizes the optimal fermentation conditions in any one of claims 1-2 for fermentation.
4. The response surface method for optimizing the fermentation process of peony cider according to claim 3, wherein the steps are as follows:
S1, preparing apple slurry;
S2, preparing peony petal powder;
Picking up air-dried peony petals, placing the air-dried peony petals into a mortar for grinding, placing the ground peony petals into a 70 ℃ drying box for drying 2h, and packaging for later use;
S3, yeast activation and expansion;
Activating active dried fruit wine yeast with YPD liquid culture medium, adding 0.01 g active dried fruit wine yeast per 100mL YPD culture medium, and shake culturing at 28deg.C for 18 h;
s4, inoculating fruit wine yeast to the standby apple slurry and adding peony petal powder;
Inoculating activated fruit wine yeast into apple pulp, wherein the volume inoculation proportion of the fruit wine yeast is 8%, and adding peony petal powder with the weight ratio of 0.4%;
S5, fermenting;
Shaking the apple slurry in the step S4 uniformly, sealing, standing and fermenting for 5-9 days at the fermentation temperature of 25-28 ℃ and oscillating for 2-3 times each day to ensure that the temperature of the fermentation liquid is uniform;
S6, filtering and clarifying;
Filtering with eight layers of sterilized gauze to make the wine clear and glossy;
s7, finally blending the clarified wine body;
The sugar degree and the acidity of the clarified peony cider are blended to obtain the peony cider with coordinated wine taste and protruding flavor;
s8, sterilizing and canning;
and (3) carrying out water bath sterilization on the cider, wherein the sterilization temperature is 85 ℃ and the sterilization time is 15min.
5. The response surface method optimized peony cider fermentation process according to claim 4, wherein the specific steps of preparing apple pulp are as follows:
s1.1, selecting red Fuji apples with moderate maturity and good appearance;
S1.2, soaking and cleaning the screened red Fuji apples with clear water, and removing impurities and rotten parts on the surfaces of the red Fuji apples;
s1.3, peeling and removing kernels of the cleaned red Fuji apples, and cutting fruit pulp for later use;
S1.4, pulping pulp;
Firstly, putting pulp into a juicer, then adding distilled water into the juicer, wherein the weight ratio of the distilled water to the pulp is 2:1, and starting the juicer to obtain apple juice;
s1.5, adding pectase into the apple slurry;
adding pectase with the addition amount of 60 mg/L into apple slurry, and standing for 1:1 h in a constant-temperature water bath kettle at 50 ℃;
S1.6, adding SO 2 into the apple slurry treated by pectase to protect the color;
adding SO 2,SO2 to the pectase treated apple pulp with the addition amount of 60 mg/L;
s1.7, adding fruit wine yeast and peony petal powder into the apple pulp after color protection for readjustment to obtain standby apple pulp.
6. A peony cider prepared by optimizing the fermentation process of the peony cider using the response surface method of claim 3 or 4 or 5.
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| 响应面法优化桤叶唐棣果酒发酵工艺的研究;曹丽娟;张卓睿;王傍;薛艳丽;毛迪锐;孟庆繁;姜贵全;;中国酿造(第06期);第145-149页 * |
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| 响应面法优化百香果酒发酵工艺研究;杨玉霞;康超;段振华;朱香澔;李定金;;食品工业科技(第08期);第96-99页 * |
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