正交试验优化传统糯米稠酒发酵条件的研究  

Optimization of fermentation conditions of conventional glutinous rice thick wine by orthogonal experiment

作　　者：马诗文 高云[1] 方志刚[1] 张议文 

机构地区：[1]辽宁科技大学化学工程学院,辽宁鞍山114051

出　　处：《粮食与油脂》2018年第2期34-36,共3页Cereals & Oils

基　　金：国家自然科学基金项目(51634004);辽宁省自然科学基金项目(20170540466);辽宁省大学生创新创业训练计划项目(201710146000112);辽宁科技大学第七期大学生创新创业训练计划项目(201710146000003);辽宁科技大学研究生教育改革与创新项目(2016YJSCX06)

摘　　要：采用正交试验法对传统糯米稠酒发酵工艺进行优化。采用正交表L_9(3~4),以酒精度、总糖及感官评分为指标,研究发酵温度、加曲量、发酵时间、料水比对米酒的影响。结果表明,最佳工艺参数为发酵温度30℃、加曲量0.5 g/100g、发酵时间5 d、料水比1:0.6(g/m L)。最佳条件适合进行传统发酵,得到的糯米稠酒口感最好。Orthogonal experiment was used to optimize the fermentation process of conventional glutinous rice thick wine. Using the orthogonal table L9 （3^4） , the effects of fermentation temperature, koji addition, fermentation time and ratio of material to water on rice wine were analyzed with alcohol, total sugar and sensory score as indicators. The result showed that the best process parameters were fermentation temperature 30 ℃, koji addition 0.5 g/100g, fermentation time 5 d, ratio of material to water 1 ： 0.6 （g/mL）. The best conditions, was suitable for traditional fermentation and the glutinous rice wine was got with best taste.

关 键 词：糯米 稠酒 发酵 正交试验 

分 类 号：TS216.43[轻工技术与工程—粮食、油脂及植物蛋白工程]