响应面法优化黄酒高温糖化酒母制作条件的研究  

Research on the Optimization of Production Conditions for High-temperature Saccharifying Yeast of Yellow Rice Wine by Response Surface Method

作　　者：刘杰 蒋启海 余凡涛 

机构地区：[1]宁波阿拉酿酒有限公司,浙江宁波315800

出　　处：《酿酒科技》2011年第10期72-76,共5页Liquor-Making Science & Technology

摘　　要：以酿酒酵母ALA01为材料对大酒母制作时物料添加量进行优化研究。利用Plackett-Burman设计筛选出麦芽、纯种曲和米浆水添加量是影响酒母质量的显著性因素,采用响应面Box-Behnken试验设计建立3个因素的二次多项式回归方程模型。优化结果显示,酵母数最佳参数是麦芽24.11 g/kg、纯种曲25.00 g/kg、米浆水324.70 g/kg,出芽率最佳参数是麦芽23.68 g/kg、纯种曲21.14 g/kg、米浆水328.56 g/kg,在各自最佳参数下,实际酵母数和出芽率分别达到2.35亿/mL和24.8%。利用酵母数最佳参数扩大培养时,酵母数达到2.37亿/mL,出芽率达到24.9%。The optimum addition level of raw materials for yeast production was studied by the use of Saccharomyces cerevisiae ALA01.The addition level of malt,pure species starter and seriflux,screened out by Plackett-Burman design,had significant influence on yeast quality.Two quadratic polynomial regression models of the above three influencing factors were established by response surface Box-Behnken design.The optimization results indicated that the optimum addition levels of malt,pure species starter and seriflux were 24.11 g/kg,25.00 g/kg and 324.70 g/kg for yeast number,and 23.68 g/kg,21.14 g/kg and 328.56 g/kg for budding rate,respectively.Under the optimum conditions,the actual yeast number and budding rate could reach 2.35×108/mL and 24.8 %,respectively.Amplified production was carried out under the optimum conditions,and yeast number and budding rate could reach 2.37×108/mL and 24.9 %,respectively.

关 键 词：黄酒 高温糖化 酒母 制作 响应面法 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]