摘要
为增加鲜黄酒的感官分数,以国家评委和青年学生的感官评价为指标,考察初始糖度、水浴灭菌时间、装液量、发酵温度、发酵时间、接种量因素对鲜黄酒感官评价的影响。采用Plackett-Burman试验筛选影响鲜黄酒感官指标的显著因素,通过最陡爬坡试验、中心组合设计试验和响应面方差分析优化最佳工艺。结果表明,Plackett-Burman试验显示初始糖度、发酵温度和发酵时间是影响感官评价的显著因素。通过中心组合设计和响应面分析得到,鲜黄酒的最佳发酵工艺参数为糖度为126 g/L,发酵温度为20.5℃,发酵时间为69.2 h,装液量为195 mL,95℃水浴灭菌时间为2.5 h,接种量为10 mL,在此条件下所制得的低度鲜黄酒感官评价可达96.6分,感官评价高于此前历次优化。
In order to increase the sensory evaluation score of bottling fermentation draft Huangjiu indicated by the national judges and young students,six factors of the fermentation(initial brix,water bath sterilization time,liquid filling amount,fermentation temperature,fermentation time,inoculation amount)were analyzed by Plackett-Burman tests in which three significant factors were screened as initial brix,fermentation temperature and time.Then the reasonable range of factors was determined by the steepest ascent method,and optimized by central composite design response surface test.The model was significant and therefore provided a good fit to the actual data and predicted responses.The results showed that the optimal initial brix,fermentation time,temperature,filling volume,95℃ water bath and inoculum volume were 126 g/L,20.5℃,69.2 h,195 mL,2.5 h,10 mL,respectively.Under the optimal conditions,the sensory evaluation score of bottling fermentation draft Huangjiu reached 96.6,which was better than that before tests.
作者
葛松涛
寿泉洪
韩文凤
王兰
沙如意
王珍珍
胡普信
毛建卫
GE Songtao;SHOU Quanhong;HAN Wenfeng;WANG Lan;SHA Ruyi;WANG Zhenzhen;HU Puxin;MAO Jianwei(Huangjiu College,Zhejiang Industry Polytechnic College,Shaoxing 312000,China;Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Hangzhou 310023,China;National Engineering Research Center of Huangjiu,Shaoxing 312000,China;Zhejiang University of Science and Technology,Hangzhou 310023,China)
出处
《食品工业科技》
CAS
北大核心
2023年第2期278-284,共7页
Science and Technology of Food Industry
基金
2021年浙江省教育厅一般科研项目(Y202146443)
2020年绍兴科技项目(2020B32001)。
