摘要
为了研究菠萝蜜果酒分批发酵过程中酵母菌体生长、还原糖基质消耗和乙醇产量生成的动力学变化规律,每隔24 h测定菠萝蜜果酒发酵过程中的酵母菌数、还原糖含量和酒精度,采用经典的Logistic、SGompertz、Boltzmann和DoseResp模型进行非线性拟合,构建菠萝蜜果酒的分批发酵动力学模型。结果表明,在酵母菌体生长动力学模型中,采用Boltzmann模型拟合效果最佳,拟合系数R 2为0.99396;在乙醇产量生成动力学模型中,SGompertz和Boltzmann模型的R^2分别为0.99905和0.999,2种模型均能产生很好的拟合效果;在还原糖基质消耗动力学模型中,DoseResp和Boltzmann模型的R^2都为0.98705,拟合系数一致,说明2种模型均可用于较好地描述发酵过程还原糖的消耗情况。所选模型拟合发酵过程是可行的,为菠萝蜜果酒工业化发酵工艺控制提供理论基础。
To investigate the kinetics variation regularity of yeast growth,reducing sugar consumption and ethanol production of jackfruit wine during the batch fermentation,yeast count,reducing sugar content and alcohol content in jackfruit wine fermentation process were measured every 24 h.The classical Logistic,SGompertz,Boltzmann and DoseResp models were adopted to nonlinearly fit,establishing kinetics models of jackfruit wine in batch fermentation.The results showed that the Boltzmann model could accurately describe the kinetic characteristics of yeast growth kinetics model,with its fitting coefficient(R^2)of 0.99396.The R^2 of SGompertz and Boltzmann models were 0.99905 and 0.999 respectively,which performed good fitting effect regarding ethanol production kinetics model.In the kinetic model of reducing sugar consumption,the R 2 of both DoseResp model and Boltzmann model were 0.98705,indicating that both models could be applied to quantitatively describe the consumption of reducing sugar in the fermentation process.The selected models fit the fermentation process and provide a theoretical basis for the industrial fermentation process control of jackfruit wine.
作者
王少曼
张彦军
吴刚
徐飞
胡荣锁
谭乐和
WANG Shaoman;ZHANG Yanjun;WU Gang;XU Fei;HU Rongsuo;TAN Lehe(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第4期74-79,共6页
Food and Fermentation Industries
基金
海南省重点研发计划项目(ZDYF2019069)。
关键词
菠萝蜜
果酒
分批发酵
发酵动力学
拟合系数
jackfruit
fruit wine
batch fermentation
fermentation kinetics
fitting coefficient
