应用混料试验设计研制糯米猕猴桃配制酒  

Application of Mixture Design in Study on Compound Wine of Glutinous Rice and Kiwi Wine

作　　者：孙强[1] 罗秦[1] 叶欣[1] 冉旭[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《食品工业》2014年第5期127-130,共4页The Food Industry

摘　　要：采用糯米酒与猕猴桃干酒混合的方法，既降低猕猴桃干酒的酸度，又丰富了酒体的营养，得到风味独特的糯米猕猴桃配制酒。探讨不同猕猴桃千酒与糯米酒配比对糯米猕猴桃配制酒感官质量的影响，应用混料设计中的优化设计，按不同质量分数：猕猴桃干酒（30％～50%）、糯米酒（45％～65%）与白砂糖（5％-8%）的限定水平条件中组合不同的配制酒配方，利用感官评定评价产品质量指标，运行DesignEXpert软件进行试验设计与数据分析，通过建立回归方程，考查各组分间的交互作用，并得到最佳配比为：猕猴桃干酒35．0％，糯米酒58．3％，白砂糖6．7％，经验证试验，优化配方的感官得分为8．8，与预测值相符。It was not only reduce the acidity of kiwi wine, but also enrich the nutrition of the wine by using the method of mixing glutinous rice wine and kiwi wine which oblained the unique flavor of glutinous rice-kiwi compound wine. In this work, optimal design was used as a type of mixture design to optimize the formulation of a compound wine comprising kiwi wine and glutinous rice wine. The effect of different proportions of kiwi wine （30% -50%）, glutinous rice wine （45%-65%） and sugar （5%-8%） on sensory parameters of compound wine was investigated, The Design Expert for experimental design and data analysis were used to examine the interactive effects between components by establishing the regression equation. The optimal wine formulation was found to consist of 35.0% kiwi wine, 58.3% glutinous rice wine and 6.7% sugar. The actual sensory score of the optimized compound wine was 8.8 which corresponded with its predicted counterpart

关 键 词：混料设计 猕猴桃干酒 糯米酒 糯米猕猴桃配制酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]