响应面法优化荔枝米酒的发酵工艺  

Optimization of fermentation process of litchi rice wine by response surface methodology

作　　者：王芳[1] 王孝荣[1] 罗佳丽[1] 王沙[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2012年第20期215-219,共5页Science and Technology of Food Industry

基　　金：国家级大学生创新创业训练计划项目(1210635030)

摘　　要：以荔枝和糯米为原料,通过Box-Behnken实验设计研究发酵温度、酵母添加量、荔枝汁添加量对荔枝米酒发酵工艺的影响,建立各影响因素的回归方程,并通过响应面分析法优化,得到了荔枝米酒发酵最佳工艺条件:发酵温度27℃、荔枝汁添加量25%、酵母添加量0.02%。进一步研究了荔枝米酒发酵过程中酒精度、还原糖含量、总酸含量的变化规律,结果表明,酒精度和还原糖含量在发酵前3d变化较大,第5d后基本保持稳定;总酸含量在整个发酵过程中变化微小。Litchi and glutinous rice were used as raw material. Factors of fermentation temperature and the addition of litchi and yeast were investigated to understand their effect on the fermentation of litchi rice wine. Box-Behnken matrix design was used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose. Optimum fermentation conditions were determined as follows：27℃ for the fermentation temperature,25% for the addition of litchi and 0.02% for the addition of yeast. The change rule of alcohol, reducing sugar and total acid in fermentation process were studied in this research. The result showed that alcohol and the content of reducing sugar had a great change in the first three days and remained stable after the fifth day. The content of total acid changed a little.

关 键 词：荔枝米酒 发酵 变化规律 

分 类 号：TS262.7[轻工技术与工程—发酵工程]