紫米酒发酵工艺条件的研究  

Exploratory and Comprehensive Analysis of Purple-rice Wine Fermentation

作　　者：熊华[1] 刘森[2] 蒲开阳[2] 向文良[2] 

机构地区：[1]西华大学政治学院 [2]西华大学生物工程学院四川省食品生物技术重点实验室,四川成都610039

出　　处：《食品与发酵工业》2011年第7期130-134,共5页Food and Fermentation Industries

基　　金：四川省食品生物技术重点实验室开放基金(项目编号:SZJJ2009-014)

摘　　要：以紫米为原料进行米酒发酵。通过单因素实验确定原料配比、加曲量、发酵温度及发酵时间的单因素最佳值;然后利用单变量多因素方差分析探索其对发酵的影响;再通过探索性因子分析考察总糖、还原糖、总酸及净出汁量与紫米酒发酵间的关系。结果表明:单因素最佳值为紫糯比1∶3,加曲量0.8%,发酵温度30℃,发酵时间48 h;发酵时间及加曲量对紫米酒发酵的影响最大,三者的影响顺序为:发酵时间>加曲量>发酵温度;酸类及糖类因子与紫米酒发酵的关系非常密切,而它们对紫米酒发酵的贡献方式也各不一样。总酸及糖类物质的变化对发酵的影响非常大。In this paper, purple-rice was used to ferment the rice wine. The optimization values of the ratio of raw materials, the content of starter, the fermentation temperature and the fermentation time were determined by their single factor experiments. GLM （General Liner Model） uni-variant was used to analyze the experiment data using software SPSS 15.0 to explore the effects of these four single factors. And exploratory factor analysis was also used to explore the relationship between the parameters such as total sugar, reducing sugar, acidity, absolute volume of wine and the fermentation process. The results showed that the optimum values of these four factors were as follows- 1 ： 3 .f ratio of raw materials, 0.8% of starter, 30℃ of temperature and 48h of time. The fermentation time and the content of starter affected the purple-rice wine fermentation enormously. The order was that： fermentation time 〉 content of starter 〉 fermentation temperature. The factors of acids and carbohydrate had a high level relationship with the fermen- tation process. Not only that, the way they contribute to the fermentation differs from each other. The purple-rice wine fermentation will be affected much by the changes of the acidity and the sugar of the wine.

关 键 词：紫米酒 发酵 方差分析 因子分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程]