摘要
以糯米为主要原料,为控制自酿甜酒发酵过程所产生的氨基甲酸乙酯含量,在单因素试验的基础上,采用Box-Behnken响应面法对自酿甜酒工艺条件进行优化。结果表明,酿造甜酒的最佳工艺参数为料水比1∶0.6,酒曲添加量0.3%,发酵温度38℃,发酵时间3 d。在此工艺条件下,所得的甜酒中氨基甲酸乙酯含量为0.7μg/(100 g),感官及其他各项产品质量指标均符合要求。
Using glutinous rice as the main raw material,in order to control the content of ethyl carbamate produced during the fermentation process of home-brewed sweet wine,on the basis of single factor experiment,Box-Behnken response surface method was used to optimize the technological conditions of home-brewed sweet wine.The results showed that the best process parameters for brewing sweet wine were the ratio of material to water 1:0.6,the amount of koji added 0.3%,the fermentation temperature was 38°C,and the fermentation time was 3 days.Under this technological condition,the content of ethyl carbamatein the sweet wine obtained is 0.7μg/(100 g),and the sensory and other product quality indexes meet the requirements.
作者
朱玉婷
陈同强
李灿
ZHU Yu-ting;CHEN Tong-qiang;LI Can(Department of Pharmacy,3201 Hospital,Hanzhong 723000,China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning,Changsha 410111,China;Hunan Institute of Food Quality Supervision Inspection and Research,Changsha 410000,China)
出处
《粮食与饲料工业》
CAS
2020年第5期22-25,29,共5页
Cereal & Feed Industry
基金
湖南省科技创新技术项目(2019SK2121)
湖南省市场监督管理局科技计划项目(2020KJJH03)
2020年度食品安全监测与预警湖南省重点实验室开放基金项目(2020KFJJ13)。
关键词
自酿甜酒
响应面法
氨基甲酸乙酯
含量
指标
home-brewed sweet wine
response surface methodology
ethyl carbamate
content
index
