响应面法优化紫薯糯米酒的发酵工艺条件  

Optimization of Fermentation Condition for Purple Sweet Potato Glutinous Rice-wine by Surface Methodology

作　　者：黄和升[1] 王海平[1] 

机构地区：[1]江苏食品药品职业技术学院,淮安223003

出　　处：《食品工业》2016年第9期18-21,共4页The Food Industry

基　　金：淮安市科技计划项目(编号:HAGZ2014016)

摘　　要：以糯米和紫薯为主要原料,采用全发酵工艺酿造紫薯糯米酒。通过单因素试验确定发酵时间、接种量、发酵温度和紫薯添加量为影响因素,以感官评价为响应值,采用响应面法对试验设计进行优化。结果表明,紫薯糯米酒最佳发酵工艺条件为:紫薯添加量40 g/100 g、发酵时间8 d、发酵温度27℃、酒药添加量0.4 g/100 g。在此条件下得到山药黄酒的感官评分为94.56,与预测值95.23基本一致,紫薯糯米酒符合GB 2758—2005"发酵酒卫生标准"。Purple sweet potato and glutinous rice as the main materials, were fermented to produce the functional fermented wines. On the basis of single factor experiments, fermentation condition was optimized through a response surface methodology. Results showed that the optimal fermentation parameters were as follows： purple sweet potato 40 g/100 g, fermentation time 8 d, temperature 27 ℃ and inoculums size 0.4 g/100 g. Under this condition, sensory evaluation reached 94.56, closing to predicted yield of 95.23. The quality of purple sweet potato glutinous flee-wine was in accordance with GB/T 2758-2005 ＂Fermented Wine＂.

关 键 词：紫薯 糯米酒 发酵工艺 响应面 

分 类 号：TS262.7[轻工技术与工程—发酵工程]