清爽型红曲黄酒发酵的工艺优化

Optimization of Fermentation Processing about a Light-type Monascus Rice Wine

在保留传统工艺技术基础上,采用正交实验改进并优化发酵工艺,结果表明:影响酿造清爽型红曲黄酒的主次因素依次为A(m(糯米)∶m(水))、B(θ主发酵)、D(ω(酵母))、C(t头耙).优化工艺条件组合为A2B2C2D3,即A为1∶1.3、B为31℃、D为0.1%、C为25 h.方差分析得出A是影响清爽型红曲黄酒质量的重要因素.以优化工艺组合酿造清爽型红曲黄酒感官品评达到优质黄酒标准.

Improved and optimized the fermentation processing of the light-type monascus rice wine based on the traditional technology by orthogonal experiment. The results show： the sequence of influencing factors of its quality are A （the ratio of material to water）, B （ the main fermentation temperature ）, D （the added yeast concentration）, C （Tou-Pa time）. A2B2C2D3 is the best optimization about the ratio of material to water of 1 ： 1.3, the main fermentation temperature of 31C, the added yeast concentration 0. 1% and Tou-Pa time of 25 h. A is the best important influencing factor to the quantity of the lighttype monascus rice wine by the analysis of the variance. Brewed the light-type monascus rice wine using the best optimization and the products met the requirement of the standard of high quality rice wine by sensory evaluation.