响应面法优化苦荞干黄酒主发酵工艺  

Optimization of Main Fermentation Technology for Buckwheat Dry Rice Wine by Response Surface Method

作　　者：万萍[1] 张宇[1] 杨兰[1] 杨文波[1] 赵钢[1] 

机构地区：[1]成都大学生物产业学院,四川成都610106

出　　处：《食品与生物技术学报》2015年第11期1185-1191,共7页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2012BAD34B05-13);成都市经济和信息化委员会专项项目(201301012);四川省科技支撑计划项目(2012NZ0031)

摘　　要：以1∶1的苦荞米和糯米为原料,通过单因素试验研究了主发酵过程中发酵时间、酒药质量分数、麦曲质量分数、冲缸加水比、发酵温度对苦荞干黄酒主发酵的影响,并以主发酵乙醇体积分数为响应值,采用响应面法对苦荞干黄酒的主发酵工艺进行了优化。结果表明,酒药质量分数0.6%,麦曲质量分数3.74%,冲缸加水比为1.2 m L/g,发酵温度29.0℃,主发酵时间8 d,在该条件下的乙醇体积分数最高为17.0%(20℃),所得到的产品色香味俱佳,并具有苦荞干黄酒独特的风格。With 1∶1 buckwheat rice and glutinous rice as raw materials,the impacts of fermentation time,the mass fraction of jiuyao and wheat starter,proportion of water added into fermenter,fermentation temperature on buckwheat dry rice wine fermentation during the main fermentation process were studied by single factor experiment. The alcoholic strength of main fermentation was used as the response value to optimize main fermentation technology for buckwheat dry rice wine by adopt response surface method. The results indicated that under the condition of 0.6% jiuyao,3.74%wheat starter,1.2 mL/g proportion of water added into raw material,29.0 ℃ fermentation temperature,and 8 d fermenting time,the alcoholic concentration up to 17.0%（20 ℃）,the product is aroma and has a unique taste style of buckwheat dry rice wine.

关 键 词：苦荞米 糯米 干黄酒 主发酵 响应面法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]