基于响应面法优化红豆米酒发酵工艺的研究  

Optimization for fermentation of red bean rice wine using response surface methodology

作　　者：黄壹杨 刘琨毅[1] 王琪[1] 邹伟[2] HUANG Yi-yang;LIU Kun-yi;WANG Qi;zou Wei(Wuliangye Technical College,Yibin Vocational and Technical College,Yibin 644003,China;Sichuan University of Science ＆ Engineering School of Bioengineering,Zigong 643000,China)

机构地区：[1]宜宾职业技术学院五粮液技术学院,四川宜宾644003 [2]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品与发酵工业》2018年第5期130-134,共5页Food and Fermentation Industries

摘　　要：以生料曲为糖化发酵剂,红豆、红米为原料混合发酵进行生料酒的酿制。在单因素试验的基础上,选取物料比(红豆∶红米)、料液比、接种量及发酵温度为影响因素,以感官评分为响应值,采用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明,红豆米酒最优的酿造工艺条件为:物料比1∶2.9(g∶g)、料液比1∶3(g∶mL)、接种量2.1%、发酵温度29℃,在此条件下红豆米酒的感官评分为90.9分。Using uncooked Qu as saccharification and fermentation starter,Baijiu was produced with uncooked red bean and rice as raw materials. Based on the single-factor tests,the impacts of ratio of red bean to rice,ration of material to water,inoculums concentration,and fermentation temperature on sensory score were investigated. The corresponding mathematical models were established by Box-Behnken design. The results showed that the optimal fermentation conditions were determined as follows： material ratio of 1∶ 2. 9（ g∶ g）,material/water ratio of 1∶ 3（ g∶ mL）,inoculums concentration of 2. 1% and fermentation temperature of 29 ℃. Under the optimized conditions,the sensory evaluation of red bean rice wine was 90. 9.

关 键 词：红豆米酒 生料酿酒 响应面法 发酵工艺条件 

分 类 号：TS261.4[轻工技术与工程—发酵工程]