摘要
为了满足市场需求,寻求生产蓝莓白酒的最佳配方,本实验采用混料设计研究了高粱、大米、蓝莓浆果和蓝莓果渣四种成分的不同配比对蓝莓白酒品质的影响。以感官评价、总酸含量、总酯含量和出酒率四个指标作为响应项,建立各成分配比与四种响应项之间的回归模型,分析研究配方中各成分对响应项的影响及各成分之间的互作效应。通过优化分析得到最优原料配比为高粱44.2%、大米20.3%、蓝莓浆果10.7%和蓝莓果渣24.8%时,蓝莓白酒感官评价88.1,总酸含量0.251 g/L,总酯含量1.37 g/L,出酒率24.6%。该结果可为生产中利用蓝莓果渣来生产蓝莓白酒提供理论指导。
In order to meet the market demand and seek the best formula for the production of blueberry wine, the effect of ratio of four raw materials （ sorghum, rice, blueberry and bluebeny pomaee ） on the blueberry wine quality based on mixture design were studied. With sensory evaluation, total acid content, total ester content and wine yield as four response values, the regression models between the raw materials ratio and four response values were established.The effects of the materials and their interaction on the response values were analyzed.The optimal ratio of raw materials is obtained by optimization analysis is sorghum 44.2% , rice 20.3% , blueberry 10.7% , and blueberry fruit residue 24.8% .Under this condition, sensory evaluation was 88.1, the total acid content was 0.251 g/L, total ester content was 1.37 g/L and wine yield was 24.6%.The results can provide theoretical g, idam＇e for the production of blueberry wine by blueberry pomaee.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第11期152-157,共6页
Science and Technology of Food Industry
基金
国家级大学生创新创业训练计划项目(201510341021)
关键词
蓝莓白酒
混料设计
优化
原料配比
blueberry wine
mix design
optimization
raw material ratio
