摘要
采用Plackett-Burman设计法和响应面分析法对清酒发酵工艺进行优化。先用Plackett-Burman设计从5个因素中筛选出对清酒品质有显著影响的因素,再用最陡爬坡实验及Box-behnken设计进一步优化。结果表明,酵母接种量,米曲接种量和发酵温度是影响清酒品质的显著因素,优化后的发酵工艺:酵母接种量1.5%(mL/g饭米),米曲接种量23%(g/g饭米),发酵温度13℃,发酵时间35d,加水量125%(g/g饭米)。在此发酵工艺下可制得品质优良的清酒。
Plackett-Burman design method and response surface methodology were used to optimize the fermentation process of sake.Firstly,Plackett-Burman design was used to screen out the factors that had significant influence on the quality of sake from five factors,and then the steepest climbing experiment and Box-behnken design were used to further optimize.The results showed that yeast inoculation amount,Rice Starter inoculation amount and fermentation temperature were the significant factors affecting the quality of sake.The optimized fermentation technology was as follows:yeast inoculation amount 1.5%(mL/g rice),Rice Starter inoculation amount 23%(g/g rice),fermentation temperature 13℃,fermentation time 35 days,water addition amount 125%(g/g rice).Sake with good quality could be produced by this fermentation process.
作者
陈臣
李景旭
张静
孙骏飞
崔海灏
CHEN Chen;LI Jingxu;ZHANG Jing;SUN Junfei;CUI Haihao
出处
《酿酒》
CAS
2020年第2期45-50,共6页
Liquor Making
关键词
响应面
清酒
发酵工艺
优化
Response surface methodology
Sake
Fermentation process
Optimization
