以火龙果汁为主要原料,采用响应面法优化火龙果酒的发酵工艺,对起始糖度、起始pH值、发酵温度、菌种接种量等因素进行单因素试验,在此基础上进行响应面优化设计.结果表明,火龙果酒发酵的最佳工艺条件为起始糖度22.6％、起始pH值3.6、发酵温度15 ℃、酵母接种量1.0％,在此优化条件下,火龙果的感官评分为88.64分.再以火龙果酒为基酒,配以火龙果汁15％、白糖水25％,调配出品火龙果鸡尾酒.该饮品口感较佳,营养丰富,含有维生素、微量元素,具有一定的保健功效.%Using pitaya juice as the main raw material, the fermentation process of pitaya wine was optimized by response surface methodology. The initial sugar content, initial pH, fermentation temperature and inoculum were studied by single factor experiments. On this basis, response surface optimization experiments were carried out and the optimum process conditions were obtained as follows: initial sugar content 22.6％, initial pH 3.6,fermentation temperature 15 ℃, yeast inoculum 1.0％, under the optimal conditions, the sensory score of pitaya wine was 88.64. Then using the pitaya wine as the base wine, the pitaya cocktail was blended with pitaya juice 15％ and sugar water 25％. The cocktail had good taste with rich nutrition, vitamins,trace elements, and certain health function.
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