响应面法优化杨梅米酒的工艺  

Optimization of Process of Bayberry Rice Wine by Response Surface Analysis

作　　者：王世宽[1] 高明燕[1] 潘明[1] 高慧娟[1] 袁城金[1] 

机构地区：[1]四川理工学院,四川自贡634000

出　　处：《食品研究与开发》2012年第2期91-95,共5页Food Research and Development

摘　　要：应用响应面法对杨梅米酒的工艺进行优化。首先用单因素法分别对主要因素进行试验,确定最佳条件为:加曲量为0.4%,加杨梅汁量为300 mL,发酵时间为7 d。在此基础上,采用中心组合试验设计结合响应面分析法对杨梅米酒工艺进行进一步优化。结果表明:杨梅米酒的最佳工艺为:加曲量为0.39%,加杨梅汁量为322 mL,发酵时间为7.5 d。To optimize the bayberry rice wine,the response surface methodology with three factors at three levels was adopted,and the factors influencing the process parameters were determined by regression analysis.the optimum conditions for bayberry rice wine were as follows： distillers yeast 0.4 %,bayberry 300 mL,fermentation for 7 days.Then,central composite design was employed to optimize the concentration of rotational speed,inoculation and medium amount.The results showed that the optimum conditions for bayberry rice wine were as follows： distillers yeast 0.39 %,bayberry 322 mL,fermentation for 7.5 days.

关 键 词：杨梅米酒 工艺 响应面法 感官评定 

分 类 号：TS262.7[轻工技术与工程—发酵工程]