关键词: 桑葚果酒, 浸泡工艺, 优化, 星点设计-响应面法

Abstract: Soaking technology of immersion type mulberry wine was optimized by central composite design-response. Using solid-liquid ratio,ethanol concentration,and comminuting time as response factor,reducing sμgar,total acid,total flavonoids,sensory score of mulberry wine as response value,on the basis of single-factor experiments,3-factor,5-level central composite experimental design were adopted for the experiment. Results showed that the optimal soaking parameters was solid-liquid ratio of 59.70∶100（V∶V）,ethanol concentration of 50.85%,comminuting time of 0.89 min. Predictive value of marinated mulberry wine were total sugar 28.00 g/L,total acid 1.82 g/L,total flavonoids 101.76 mg/L,sensory score 90.00. In validation test,the mean value of reducing total sμgar was 27.27 g/L,total acid was 1.87 g/L,total flavonoids was 99.92 mg/L,sensory score of mulberry wine was 88.0. The optimized soaking technology was simple,reasonable and stable,and could be used for soaking technology of mulberry wine.

Key words: mulberry wine, soaking technology, optimize, central composite-response surface methodology