板栗稠酒糖化原料的D-最优混料设计优化  

Optimization of saccharification material for chestnut glutinous rice wine by D-optimal mixture design

作　　者：杨辉[1] 马杭[1] 丁勇[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《食品科技》2016年第10期58-62,68,共6页Food Science and Technology

基　　金：陕西科技大学学术带头人团队项目(2013XSD19);科技部成果转化项目(2013GB2G000473)

摘　　要：为酿造优质板栗稠酒,优化糖化原料配比,研究以板栗为主料,玉米、大米、麦仁为辅料,以还原糖含量为考核指标,在单因素试验基础之上进行D-最优混料设计试验。并运用Design-Expert软件进行统计学分析,建立回归方程,探索各组分之间的相互关系,获得优化的配方为:板栗的质量分数为63.6%,玉米12.7%,大米12.3%,麦仁11.4%。该配比可以产生139.21 g/L的还原糖,与预测值相似。经过发酵后评价,其感官评定优良。In order to brew high quality chestnut glutinous rice wine（one of the famous drinks in Xi＇an）, chestnut was used as the main raw material, and corn, rice and wheat kernels were used as auxiliary materials. The content of reduction sugar in mash was defined as evaluation criterion. The optimal proportion of the main and auxiliary materials was determined by D-optimal mixture design that was based on single factor experiments. Further, the regression equation was established by Design-Expert software to explore the interrelation between main and auxiliary materials. The optimal ratio was obtained to be chestnut of 63.6%（w/w）, corn of 12.7%（w/w）, rice of 12.3%（w/w）, wheat kernels of 11.4%（w/w）. On this condition, a total reduction sugar of 139.21 g/L in mash was obtained, similar to the predictive value. And the sensory evaluation was good after fermentation.

关 键 词：D-最优混料设计 板栗稠酒 发酵 糖化 酶 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]