响应面法优化广东客家黄酒产γ-氨基丁酸的发酵工艺

Optimization of Fermentation Process of GABA Production of Guangdong Hakka Rice Wine by Response Surface Methodology

研究红曲添加量、主酵温度和主酵时间对广东客家黄酒产γ-氨基丁酸(GABA)的影响,并用响应面法对客家黄酒产GABA的发酵工艺条件进行优化。结果表明,红曲添加量、主酵温度和主酵时间对客家黄酒中GABA含量有较大影响,响应面分析法优化红曲添加量、主酵温度和主酵时间3个因素得到模型方程:y=298.36+40.84A+27.68B+5.02C-14.10AB+11.71AC+52.21BC-41.44A^2-26.54B^2-30.01C^2(其中,A为红曲添加量,B为主酵温度,C为主酵时间),确定了最佳发酵工艺条件为红曲添加量6.5%,主酵温度32℃,主酵时间6 d,此条件下酿制的广东客家黄酒中GABA含量达到309.09 mg/L,高于市售客家黄酒,且电子舌分析得到工艺优化黄酒与市售黄龙客家甜黄酒在滋味上差异不大。

Effect of red koji additive amount, temperature of main fermentation stage and time of main fermentation stage on GABA of Hakka rice wine was studied at this article, and fermentation process conditions were optimized by response surface methodology. The results showed that red koji additive amount, temperature of main fermentation stage and time of main fermentation stage had large effect on GABA of Hakka rice wine. The model equation y=298.36＋40.84A＋27.68B＋ 5.02C-14.10AB＋11.71AC＋52.21BC-41.44A^2-26.54B^2-30.01C^2 （A for red koji additive amount, B for temperature of main fermentation stage, and C for time of main fermentation stage） was get by optimizing red koji additive amount, temperature of main fermentation stage and time of main fermentation stage by response surface methodology. The optimum fermentation conditions were red koji additive amount for 6.5%, temperature of main fermentation stage for 32℃, time of main fermentation stage for 6 d, GABA content of Guangdong Hakka rice wine at those condition reached 309.09 mg/L more higher than commercial Hakka rice wine. Hakka rice wine brewed by above optimum fermentation conditions and commercial Hakka rice wine of Huanglong was similar in taste.