摘要
以雪梨和糯米为主要原料,研究雪梨糯米酒的酿造工艺。在单因素试验基础上,通过Box-Behnken中心组合设计,采用响应面法分析了雪梨汁添加量、发酵温度、酵母添加量对糯米酒感官品质的影响,表明酵母添加量对感官品质影响最大,发酵温度次之,雪梨汁添加量影响最小。通过优化确定雪梨糯米酒酿造的最佳工艺参数为:雪梨汁添加量为14 mL/100 g,酵母添加量为0.05 g/100 g,发酵温度为29℃,在该条件下测定的感官评分为9.0,与预测值9.12%无显著性差异。产品色、香、味俱佳,兼具二者营养,对进一步提高酒质和营养价值有很重要的意义。
With the snow pear and glutinous rice as the raw material, the snow pear glutinous rice wine were studied. Based on the single factor experiment, the Box-Behnken centre was designed. The influence of the additive amount of yeast, snow pear juice and fermentation temperature on the sense organ quality of snow pear glutinous rice wine were studied through surface method （RSM） test. The results indicated that the sense organ quality is markedly affected by the additive amount of yeast and then the fermentation temperature, last the additive amount of snow pear juice. The optimum extraction conditions were as followings; adding 14 mL/100 g snow pear juice and 0.05 g/100 g yeast at the fermentation temperature of 29℃, the value of the sense organ quality of snow pear glutinous rice wine reached 9.0. The value was no marked different from the forecasts. The color, flavor and smell of the production were good with nutritive value of snow pear and glutinous rice. The study had great meaning in improving the quality and nutritive value of the glutinous rice wine.
出处
《食品工业》
北大核心
2013年第4期25-29,共5页
The Food Industry
基金
青岛农业大学食品学院"大学生创新项目"国家特色专业建设项目"食品科学与工程"(TS10943)
关键词
糯米酒
雪梨
发酵
响应面
glutinous rice wine
snow pear
fermentation
response surface.
