响应面法优化苦荞干黄酒主发酵工艺

Optimization of Main Fermentation Technology for Buckwheat Dry Rice Wine by Response Surface Method

DOI：10.3969/j.issn.1673-1689.2015.11.011

中文关键词: 苦荞米 糯米 干黄酒 主发酵 响应面法

英文关键词: buckwheat,glutinous rice,dry rice wine,main fermentation,response surface method

基金项目:

摘要点击次数: 201

全文下载次数: 772

中文摘要:

以1∶1的苦荞米和糯米为原料，通过单因素试验研究了主发酵过程中发酵时间、酒药质量分数、麦曲质量分数、冲缸加水比、发酵温度对苦荞干黄酒主发酵的影响，并以主发酵乙醇体积分数为响应值，采用响应面法对苦荞干黄酒的主发酵工艺进行了优化。结果表明，酒药质量分数0.6%，麦曲质量分数3.74%，冲缸加水比为1.2 mL/g，发酵温度29.0 ℃，主发酵时间8 d，在该条件下的乙醇体积分数最高为17.0%（20 ℃），所得到的产品色香味俱佳，并具有苦荞干黄酒独特的风格。

英文摘要:

With 1∶1 buckwheat rice and glutinous rice as raw materials，the impacts of fermentation time，the mass fraction of jiuyao and wheat starter，proportion of water added into fermenter，fermentation temperature on buckwheat dry rice wine fermentation during the main fermentation process were studied by single factor experiment. The alcoholic strength of main fermentation was used as the response value to optimize main fermentation technology for buckwheat dry rice wine by adopt response surface method. The results indicated that under the condition of 0.6% jiuyao，3.74% wheat starter，1.2 mL/g proportion of water added into raw material，29.0 ℃ fermentation temperature，and 8 d fermenting time，the alcoholic concentration up to 17.0%（20 ℃），the product is aroma and has a unique taste style of buckwheat dry rice wine.

查看全文 查看/发表评论 下载PDF阅读器