张婉菁，王汉屏^*

（西安外事学院，陕西西安 710077）

摘要：为提升干型苹果酒的品质及酿制技术，对发酵工艺进行优化研究。以单一苹果作为原料生产的果酒缺乏独特风味，为了改善苹果酒的香味和口感，本研究以苹果为主料，并优选含糖量高、香气较浓郁的红富士、金冠和偏酸的澳洲青苹3个品种的苹果汁与四种富硒水果汁按一定比例进行混合发酵。发酵中先通过单因素试验，后进行响应面设计中心组实验优化发酵参数，以酒精度和硒含量为响应指标，得到其最适发酵条件为：酵母添加量0.3%，发酵温度为22.0 ℃，SO₂用量120 mg/L；三种苹果汁最佳配比4.5∶1.5∶2。制得的复合干型富硒苹果酒无论从口感、外观、香气还是营养价值上均得到了提升。

关键词：复合型；干型富硒；苹果酒；响应面；工艺优化

中图分类号：TS262.7   文献标识码：A   文章编号：1674-506X（2020）06-0048-0006

Study on Response Surface Optimization of Composite Dry Selenium Enriched Cider Brewing

ZHANG Wan-jing, WANG Han-ping^*

（Xi’an International University, Xi’an Shaanxi 710077, China）

Abstract：In order to improve the quality and brewing technology of dry cider, the fermentation technology was optimized. The fruit wine with single apple as raw material lacks unique flavor, in order to improve apple wine aroma and taste, this research using apple as main ingredient, the mixed fermentation of three varieties of apple juice with high sugar content and strong aroma, Red Fuji, golden delicious and slightly Sour Australian Green Apple, and four kinds of selenium-rich fruit juice were optimized. In the fermentation process, the single-factor test was conducted first, and then the response surface design center group was conducted to optimize the fermentation parameters. Taking the alcohol content and selenium content as the response indicators, the optimum fermentation conditions were as follows: the yeast content was 0.3%, the fermentation temperature was 22.0 ℃, and the amount of SO2 was 120 mg/L. The optimal ratio is 4.5∶1.5∶2. The composite dry selenium-rich cider was improved in taste, appearance, aroma and nutritional value

Keywords：complex; dry type selenium enrichment; cider; response surface; process optimization

doi：10.3969/j.issn.1674-506X.2020.06-007

收稿日期：2020-02-01

基金项目：国家重点研发计划资助项目（2018YFD1001000）；陕西省重点研发计划项目（2019NY-156）；陕西省教育厅产业化培育项目（2013JC06）

作者简介：张婉菁（1992-），女，硕士研究生，助教。研究方向：农产品精深加工技术。

*通讯作者

引文格式：张婉菁,王汉屏.复合干型富硒苹果酒酿造的响应面工艺优化研究[J].食品与发酵科技,2020,56(6):48-53.