摘要
以糯米和山药为主要原料,采用全发酵工艺酿造功能性山药黄酒。通过单因素试验确定以发酵时间、接种量、发酵温度和山药添加量为影响因素,以山药黄酒感官评分为响应值,采用响应面法对试验设计进行优化。结果表明,山药黄酒最佳发酵工艺条件为:山药添加量50 g/100 g,发酵时间8 d,发酵温度27℃,酒药添加量0.4g/100 g,在此条件下得到山药黄酒的感官评分为93.5,与预测值93.947基本一致,山药黄酒质量符合GB/T 13662—2008"黄酒"。
Yam and glutinous rice as the main materials were fermented to produce the functional ram rice wine. On the basis of single factor experiments, fermentation condition was optimized through a response surface methodology. The results showed that the optimal fermentation parameters were as follows： yam 50 g/100 g, fermentation time 8 d, temperature 27 ℃ and inoculums size 0.4 g/100 g. Under these conditions, sensory evaluation reached 93.5, closing to predicted yield of 93.947. The quality of yam rice wine was in accordance with GB/T 13662—2008 ＂Rice wine＂.
出处
《食品工业》
CAS
北大核心
2015年第12期8-11,共4页
The Food Industry
基金
淮安市科技计划项目(编号:HAGZ2014016)
关键词
山药
黄酒
发酵工艺
响应面
yam
rice wine
fermentation condition
response surface
