摘要
以糯米和薯莨为原料生产薯莨保健酒,通过单因素试验选取原料配比、料液比、酵母添加量、发酵温度为主要因素,采用Box-Benhnken响应面分析法对选取的主要因素进行回归分析,确定了发酵产薯莨保健酒的最优工艺条件为:A(原料配比)薯莨:糯米为1:0.3,B(酵母接种量)为0.4%,C(料液比)为1:0.6,D(发酵温度)为30℃。
Dioscorea cirrhosa lour healthcare wine is produced by glutinous rice and Dioscorea cirrhosa lour. Raw materials proportioning, the ratio of materials to liquid, the addition level of yeast, and fermenting temperature were selected as main factors based on single factor test. Then regression analysis of these factors were carried out based on Box-Benhnken response surface method to determine the optimum technical conditions as follows： raw materials proportioning （Dioscorea cirrhosa ： glutinous rice） was 1：0.3, yeast inoculating quantity was 4 %, the ratio of material to liquid was 1：0.6, and fermenting temperature was at 30 ℃.
出处
《酿酒科技》
2011年第3期76-79,共4页
Liquor-Making Science & Technology
基金
广东省科技计划项目(2007B080401019
2008B080401008)
关键词
保健酒
薯莨
发酵条件
响应面法
优化
D ios c ore a c irrhos a Lour healthcare wine
Dios c ore a c irrhos a Lour
fermentation conditions
response surface analysis method
optimization
