期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：12
页码：679-687
DOI：10.19026/ajfst.12.3329
出版社：MAXWELL Science Publication
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 28C 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 18C, 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.
