响应面法优化锥栗桂花糯米白酒发酵工艺  

Response Surface Methodology Optimization of the Fermentation Conditions for Producing Castanea henryi and Osmanthus fragrans Liquor

作　　者：廖素兰 潘婉华 LIAO Su-lan;PAN Wan-hua(College of Ecological and Resources Engineering,Wuyi University,Wuyishan 354300,Fujian,China)

机构地区：[1]武夷学院生态与资源工程学院,福建武夷山354300

出　　处：《食品研究与开发》2021年第14期80-86,共7页Food Research and Development

基　　金：福建省高等学校新世纪优秀人才支持计划项目(闽教科[2016]23号);福建省科技计划重点项目(2015N0035)。

摘　　要：以新鲜锥栗、糯米作为原料,桂花为辅料,通过液态法进行发酵,再经蒸馏而制成白酒。通过单因素试验和响应面试验对其酿造工艺进行优化,结果表明:酒曲添加量9.8%、发酵温度31℃、桂花添加量3%、发酵时间10 d,产品出酒率42.50%,酒精度46.0%vol,感官评分85,酒液澄清透明,香气协调,口感绵甜。Fresh Castanea henryi and glutinous rice were used as the raw materials,and Osmanthus fragrans was used as the auxiliary material.The process parameters for the fermentation of Castanea henryi and Osmanthus fragrans liquor were optimized using single-factor experiments and the response surface methodology.The optimal fermentation conditions were determined to be as follows:koji,9.8%;fermentation temperature,31℃;Osmanthus fragrans,3%;fermentation time,10 d.Under these optimal conditions,the wine liquor yield was high(42.50%),with an alcohol content of 46.0%vol.Moreover,the wine was clear and bright and had a harmonious aroma,mellow taste coordination,and long aftertaste,resulting in a sensory score of 85.

关 键 词：锥栗 桂花 白酒 工艺优化 响应面法 

分 类 号：TS262.3[轻工技术与工程—发酵工程]