响应面法优化发酵型黑米蜂蜜酒加工工艺  

Processing technology optimization of fermented black rice mead by response surface methodology

作　　者：张杰[1] 游新侠[1] 陈彦彦 段秋虹[1] ZHANG Jie;YOU Xinxia;CHEN Yanyan;DUAN Qiuhong(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《中国酿造》2021年第7期221-226,共6页China Brewing

基　　金：河南省大学生创新训练计划项目(S202012746025)。

摘　　要：以黑米、蜂蜜和纯净水为主要原料,以感官评分为评价指标,考察原料比、酒曲添加量、发酵温度、发酵时间对发酵型黑米蜂蜜酒品质的影响,通过单因素和响应面试验优化黑米蜂蜜酒的最佳发酵工艺条件。结果表明,黑米蜂蜜酒的最佳发酵工艺条件为蜂蜜与黑米质量比6∶100、酒曲添加量0.6%、发酵温度33℃、发酵时间78 h。在此优化条件下,黑米蜂蜜酒的感官评分最高,为86分,酒精度为12.7%vol,总酸(以乙酸计)为4.5 g/L,挥发性酸(以乙酸计)为0.8 g/L,总糖为57.2 g/L。黑米蜂蜜酒颜色亮红,具有蜂蜜和黑米的独特风味,酒体协调,色泽均匀,底部无明显沉淀物,酒味浓郁,口感醇甜爽口。With black rice,honey and purified water as the main raw materials and sensory score as the evaluation index,the effects of raw material ratio,Jiuqu addition,fermentation temperature,and fermentation time on the quality of fermented black rice mead were investigated.The fermented process conditions of black rice mead were optimized through single factor and response surface method.The results showed that the optimal fermentation technology were mass ratio of honey and black rice 6∶100,Jiuqu addition 0.6%,temperature 33℃,time 78 h.Under the optimized conditions,the sensory score was the highest of 86 points,the alcohol content was 12.7% vol,the total acid(calculated as acetic acid)was 4.5 g/L,the volatile acid(calculated as acetic acid)was 0.8 g/L,and the total sugar was 57.2 g/L.The black rice mead had a bright red color with the unique flavor of honey and black rice,had a harmonious body,uniform color and no obvious sediment at the bottom,and also had a rich wine flavor,mellow and sweet taste.

关 键 词：黑米蜂蜜酒 发酵工艺 响应面试验 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]