响应面法选择耐酸性清酒酵母A发酵参数研究

Optimization of fermentation condition of acid-resistant sake yeast A by RSM

在单因素试验基础上,根据中心组合试验设计原理,设计响应面试验,研究耐酸性清酒酵母A的发酵规律。结果表明,在水料比为1.46∶1、酒母量为20.67%、米曲量为40.54%、乳酸量为7.75‰、发酵温度15℃的发酵工艺条件下,实测清酒酒精度为18.1%,接近预测值。

On the basis of single factor experiment,we studied the variation regularity of sake fermentation with acid-resistant sake yeast A by applicatoin of response surface methodology.The results indicated that the optimum parameters as follows：the ratio of material to water was 1.46 to 1;inoculation amount of sake yeast wine and Miqu were 20.67%,40.54%,respectively;lactic acid amount was 7.75%,and fermentation temperature was 15℃.Under this optimized condition,the alcohol content in sake was 18.1%.It is very close to expectation value.