Research Article | OPEN ACCESS
Optimization for Brewing Technology of Jujube Brandy Using Response Surface Methodology
Yanan Xia, Lijuan Hou, Yanli Ma and Jie Wang
College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China
Advance Journal of Food Science and Technology 2016 12:679-687
Received: January 29, 2016 | Accepted: May 5, 2016 | Published: December 25, 2016
Abstract
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.
Keywords:
Alcohol, flavor compounds, jujube brandy, one-factor tests, response surface method,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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The authors have no competing interests.
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