D-最优混料设计在豉香型白酒香醅优化中的应用  

Application of D-Optimal Mixture Design in the Flavoring Fermented Grains Optimization of Soybean-Flavor Liquor

作　　者：黄光建[1] 徐学锋[1] 郭梅君 廖振林[1] 杨幼慧[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省九江酒厂有限公司,广东佛山528203

出　　处：《华南农业大学学报》2013年第3期427-430,435,共5页Journal of South China Agricultural University

基　　金：广东省科技计划项目(2008B021100019)

摘　　要：为了探讨不同玉米、麸皮和丢糟配比对豉香型白酒香醅风味形成的影响,本研究在单因素试验基础上,应用D-最优混料设计,在玉米(4%～20%),麸皮(30%～50%)和丢糟(40%～60%)的限定配比水平条件下,形成不同的香醅配方组合.以香醅生成的总酯含量为响应值,采用Design-expert软件进行数据统计分析,通过建立回归方程及多目标响应面优化分析,获得优化的香醅配比为:玉米质量分数为7.22%、麸皮33.62%、丢糟59.16%,优化配方所得总酯含量为3.86 g/L,与预测值基本一致.The purpose of this research was to explore the effects of different proportions of corn,bran and waste lees on the flavor formation of fermented grains of soybean-flavor liquor.Based on the single-factor test,different flavoring fermented grains formulations were prepared using D-optimal mixture design,with corn of 4%-20%,bran of 30%-50% and waste lees of 40%-60%,which were evaluated by total ester.The results were analyzed by software Design-expert and an optimum formulation was attained by corn mass fraction of 7.22%,bran 33.62% and waste lees 59.16%.The total ester value was 3.86 g / L which was consistent with the predictive value.

关 键 词：豉香型白酒 香醅 配方 D-最优设计 

分 类 号：S852.65[农业科学—基础兽医学]