响应面法优化菊花糯米酒的加工工艺研究  

Response Surface Methodology to Optimize Process of Chrysanthemum Glutinous Rice Wine

作　　者：马婉茹 丁之恩 王俊钢 任磊 徐凯丽 MA Wan-ru;DING Zhi-en;WANG Jun-gang;REN Lei;XU Kai-li(School of Biology and Food Engineering,Bozhou University,Bozhou 236800,Anhui,China;Bozhou Key Laboratory of Medicinal and Edible Homology Functional Food,Bozhou 236800,Anhui,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]药食同源功能食品亳州市重点实验室,安徽亳州236800

出　　处：《兰州文理学院学报（自然科学版）》2024年第3期85-91,共7页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：2022年亳州学院大学生创新创业计划(2022XJXM129)。

摘　　要：以菊花和糯米酒为主要原料,采用菊花浸提液、糯米酒、柠檬酸、赤藓糖醇进行调配实验,研究菊花糯米酒的调配工艺.选取菊花汁添加量、糯米酒添加量、柠檬酸添加量和赤藓糖醇添加量为单因素,初步确定各因素的最佳范围.采用响应面分析法对影响菊花糯米酒品质的工艺参数进行优化,得出菊花糯米酒的最佳工艺参数:菊花汁添加比例为25%,糯米酒添加比例为55%,糖醇添加比例为3%,柠檬酸添加比例为0.09%.通过此工艺调配出的菊花糯米酒口感清凉甜美,酸甜适中,菊花香味与米酒香味和谐一致.The experiment was carried out by using chrysanthemum extract,glutinous rice wine,citric acid and erythritol as the main raw materials to study the best formula of chrysanthemum glutinous rice wine.The amount of chrysanthemum juice added,glutinous rice wine added,citric acid added and erythritol added were set as single factors,and the optimum range of each factor was initially determined on the basis of the single factor experiment.The optimum process parameters for the preparation of chrysanthemum glutinous rice wine were 25% chrysanthemum juice addition,55% glutinous rice wine addition,3% sugar alcohol addition and 0.09% citric acid addition.The chrysanthemum glutinous rice wine blended by this process had a cool and sweet taste,with a gentle sweet and sour taste,and a harmonious aroma of chrysanthemum and rice wine.It provided a theoretical basis for the processing and manufacturing of the new chrysanthemum wine,with a scientific basis for the production of more health care compounded wines.

关 键 词：响应面分析法 菊花 糯米酒 调配工艺 

分 类 号：TS262.4[轻工技术与工程—发酵工程]