响应面法优化米香型白酒发酵工艺

Optimization of Fermentation Process for New-type Rice Wine by Response Surface Methodology

优化米香型白酒的发酵工艺。通过对单因素试验考察酵母接种量、糖化时间、发酵液料比以及发酵温度4个主要因素对米香型白酒的杂醇油含量和出酒率的影响。以杂醇油含量和出酒率为响应值,进行响应面分析和优化,建立米香型白酒发酵工艺的回归模型。结果显示,最佳发酵工艺为酵母接种量0.42%,糖化时间2 d,发酵液料比1.5︰1(m L/g),发酵温度24℃。在此条件下,米香型白酒的出酒率为60.14%,杂醇油含量为1.40 g·L-1,与模型预测值吻合。

Optimize the fermentation process for new-type rice wine.The single factor fermentation experiments of inoculation amount,saccharifying time,fermentation liquid-material ratio,and fermentation time were researched with rice as the main raw material.The response surface method was applied to optimize the optimal fermentation conditions of the fusel oil contents and the yield of liquor.The research suggested that the optimal fermentation condition was summed up as follows：inoculation amount 0.42%,saccharifying time 2 d,liquid-material ratio 1.5︰1（m L/g）,and fermentation temperature at 24 ℃.Under the above condition,liquor yield reached up to 60.14% and the fusel oil contents was 1.40 g·L-（-1）.