响应面法优化新型黄酒制作工艺  

Optimization of the Making of New-type Chinese Rice Wine Using Response Surface Methodology

作　　者：任金玫 李洁 REN Jinmei;LI Jie(Shanxi Xifeng Liquor Co.,Ltd.,Fengxiang 721406,ShanXi,China)

机构地区：[1]陕西西凤酒股份有限公司,陕西凤翔721406

出　　处：《酿酒》2021年第1期127-130,共4页Liquor Making

摘　　要：试验以黄酒原液和凤型酒为主要原料开发新型黄酒,在单因素试验的基础上,运用响应面法优化其配方及工艺,得到试验黄酒的最佳配方为:黄酒原液添加量51.0%,凤型酒添加量2.7%,橡木液添加量16.2%,食用酒精添加量30.1%。在此条件下新型黄酒具有较好的感官特性,色泽透亮、诸香协调,感官评定分数为91。Chinese rice wine and Feng-flavor wine were utilized as raw material for New-type Chinese rice wine making. Based on single-factor studies, response surface optimization was carried out to optimize the making process of New-type Chinese rice wine,The optimalformula was found as follows: Chinese rice wine 51.0%, Feng-flavor wine 2.7%, Alcoholic oak chips extracts 16.2%,edible alcohol 30.1%.It had excellent sensory qualities such as transparent、tasting better.The sensoryevaluation score of New-type Chinese rice wine was 91 under this conditions.

关 键 词：黄酒 凤型酒 橡木液 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]