黑莓米酒发酵工艺优化

Optimization of fermentation technology for blackberry rice wine

以黑莓和糯米为主要原料,采用全发酵工艺酿造黑莓米酒。通过单因素试验确定发酵时间、接种量、发酵温度和黑莓添加量为影响因素,以感官评价为响应值,采用响应面法对试验设计进行优化。结果表明,黑莓米酒最佳发酵工艺条件为黑莓添加量20.0 g/100 g、发酵时间7 d、发酵温度27℃、酒药添加量0.50 g/100 g,在此条件下得到黑莓米酒的感官评分为94.65,与预测值95.13基本一致。

Using blackberry and glutinous rice as main materials, blackberry rice wine was produced by fermentation process. On the basis of single factor experiments, using fermentation time, inoculum, temperature and blueberry addition as influencing factors, sensory evaluation score as re- sponse value, fermentation condition was optimized through response surface methodology. Results showed that the optimal fermentation parameters were as follows： blackberry 20.0 g/100 g, fermentation time 7 d, temperature 27 ℃ and yeast inoculum 0.5 g/100 g. Under these conditions, the sen- sory evaluation reached 94.65, closing to the predicted value 95.13.