- 期刊
- OpenAccess
Optimization for Brewing Technology of Jujube Brandy Using Response Surface Methodology
摘要
In order to obtain a proper brewing method of jujube brandy, one-factor experiment and response surface methodology were applied to get the maximum alcohol content. Using single-yeast GH and fermentate at 28°C for 20d was suggested by one-factor test. The use of a central composite design and the response surface methodology to determine the best conditions allows the optimum combination of analytical variables (yeast strains, fermentation temperature and time) to be identified: single-yeast GH, fermentation temperature of 18°C, fermentation time of 24d and the alcohol content was 38.7%vol, almost accords with the predicted data. The optimized process improved the mellow flavor of jujube brandy, which has great practical values.
延伸閱讀
- 蘇博信（2017）。The study of the different kinds of nitrogenous liquid fertilizers and the application of jujube field。高雄區農業改良場研究彙報，28(2)，27-36。https://www.airitilibrary.com/Article/Detail?DocID=10155864-201712-202012160008-202012160008-27-36
- Singh, A. K., & Singh, K. (2012). Utilization of Whey for the Production of Instant Energy Beverage by Using Response Surface Methodology. Advance Journal of Food Science and Technology, 4(2), 103-111. https://www.airitilibrary.com/Article/Detail?DocID=20424876-201204-201601260026-201601260026-103-111
- 陳美雯（2006）。A Study of Brandy Brewing Using Local Fruit〔碩士論文，大同大學〕。華藝線上圖書館。https://www.airitilibrary.com/Article/Detail?DocID=U0081-0607200917240293
- Xu, P. L., & Na, N. (2015). Application of Hazard Analysis and Critical Control Points in Cherry Juice Processing Enterprises. Advance Journal of Food Science and Technology, 9(9), 741-744. https://www.airitilibrary.com/Article/Detail?DocID=20424876-201509-201601210019-201601210019-741-744
- Hamaila, H., Zhang, X., & Han, G. (2017). Impacts of Brassinolide on the Photosynthetic Characteristics of 'Qiyuexian' Jujube. Advance Journal of Food Science and Technology, 13(7), 291-296. https://doi.org/10.19026/ajfst.13.5283