响应面法优化黑豆米酒发酵工艺

Optimization of fermentation process of black bean rice wine by response surface methodology

以生料曲为糖化发酵剂,黑豆、大米为原料混合发酵进行生料酒的酿制。在单因素试验的基础上,选取物料比(黑豆∶大米)、料液比、接种量及发酵时间为影响因素,以感官评分为响应值,采用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明,黑豆米酒最优的酿造工艺条件为物料比1∶1.5(g∶g)、料液比1∶3.0(g∶m L)、接种量2.3%、发酵时间21 d。在此条件下,黑豆米酒感官评分为91.5分,色泽玫红、透明、粮香与酒香和谐。

Using Qu made by uncooked materials as saccharification and fermentation starter, a kind of wine was produced with the uncooked materi-als of black bean and rice. Based on the single-factor tests, the effects of material ratio （black bean ： rice）, material to water ratio, inoculum and fer-mentation time on sensory evaluation score were investigated. The corresponding mathematical models were established by Box-Behnken design. The results showed that the optimal fermentation conditions were determined as follows： material ratio 1 ： 1.5 （g： g）, material to water ratio 1 ： 3.0 （g： ml）, inoculum 2.3% and fermentation time 21 d. Under the optimized conditions, the sensory evaluation score of black bean rice wine was 91.5, with rep-resented rose red transparent and harmonious taste of grain and wine flavor.