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当前位置: 首页 > 文章 > 响应面法优化黄酒酿造工艺 食品科学 2015,36 (11) 134-139
Position: Home > Articles > Process Optimization for the Production of Chinese Yellow Wine by Response Surface Methodology FOOD SCIENCE 2015,36 (11) 134-139

响应面法优化黄酒酿造工艺

作  者：
崔闯;任清
单  位：
北京工商大学食品学院
关键词：
小米;黄酒;响应面法;酿造工艺
摘  要：
以小米为原料,在单因素试验的基础上,采用Box-Behnken响应面法对小米黄酒的酿造工艺进行优化。结果表明:回归方程拟合性好,在酒曲添加量0.9%、糖化时间63 h、糖化温度31℃、酵母添加量0.39%、发酵温度32℃、发酵时间5 d时为最佳酿造条件。在此最优条件下,验证优化工艺得到最大糖度、最小酸度及最大酒精体积分数分别为17.25%、0.377 1和12.10%,与模型预测值17.26%、0.377 3和12.00%无显著性差异,表明通过响应面法优化的回归方程具有一定的实践指导意义。
译  名：
Process Optimization for the Production of Chinese Yellow Wine by Response Surface Methodology
作  者：
CUI Chuang;REN Qing;School of Food and Chemical Engineering,Beijing Technology and Business University;
关键词：
millet;;yellow wine;;response surface methodology;;production process
摘  要：
In this study,millet was used to produce yellow wine by saccharification and subsequent fermentation.The production process was optimized using combination of single factor method and response surface methodology.A well-fitted regression model equation was established using Box-Behnken design.The results showed that the optimal conditions for producing Chinese yellow wine were found to be saccharification at 31 ℃ for 63 h after addition of 0.9% koji followed by fermentation at 32 ℃ for 5 d after inoculation of 0.39% yeast.Under these conditions,the maximum sugar content,the minimum acidity and the maximum alcohol content(by volume) of millet yellow wine were observed to be 17.25%,0.377 1 and 12.10%,agreeing with the predicted values(17.26%,0.377 3 and 12.00%).

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