响应面法优化低糖型广东黄酒的生产工艺  

Optimization of manufacture process for low-sugar rice wine by response surface analysis

作　　者：赖樱花[1] 成坚[1] 李勇波[1] 成林[2] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]大连工业大学食品学院,辽宁大连116034

出　　处：《中国酿造》2011年第12期137-140,共4页China Brewing

摘　　要：研究添加甜型酒基、酸性蛋白酶酿制一种口感协调的低糖型广东黄酒的生产工艺。利用响应面分析法对影响黄酒质量的4个主要因素(酶添加时间及其添加量、稀释用水添加量、甜型酒基添加量)进行研究。结果表明:最佳的生产工艺参数为发酵周期为20d,酶添加时间为发酵第14d,添加量为25U/g,稀释用水添加量为100%,甜型酒基添加量为15%。在此条件下,黄酒理论综合评分为91.8856,验证得到的实际平均综合评分为91.4,实验结果与理论值相差<0.1,说明该方法与实际情况拟合很好。Sweet wine and acid protease was applied to make low-sugar and nutrient rice wine. Four main factors （the optimum amount and action time of acid protease, content of water and sweet wine） that affecting the wine quality. The results showed that the optimal extraction conditions were fermentation time of 20d, action time of 14d, optimum amount of 25U/g, and content of water and sweet wine are 100% and 15%. Under these conditions, the global measure of rice wine was 91.8856, and the relative error in comparison with the predicted one was 0.1%, suggesting that the optimal extraction conditions are reliable.

关 键 词：响应面分析法 黄酒 低糖 

分 类 号：TS262.4[轻工技术与工程—发酵工程]