南果梨玫瑰米酒酿造工艺的响应面优化

Response Surface Optimization of Nanguo Pear-Rose Rice Wine

以南果梨、玫瑰及糯米为主要原料优化南果梨玫瑰米酒的酿造工艺。在单因素试验的基础上以感官评分为响应值,以发酵时间、发酵温度、甜酒曲添加量以及南果梨玫瑰复合汁添加量为考察因素,通过Box-Behnken中心组合试验原理进行响应面分析。结果表明南果梨玫瑰米酒的最佳工艺条件为发酵时间60 h、发酵温度36℃、南果梨玫瑰复合汁添加量38%、甜酒曲添加量0.7%,在此条件下酿造的南果梨玫瑰米酒感官评分为(95.49±2.06)分,理化指标为酒精度6.8%vol、还原糖含量24.3 g/100 g、总酸3.34 g/L,米酒呈玫红色,具有独特的南果梨、玫瑰清香及米酒香气。

Nanguo pears,roses and glutinous rice were used as the main raw materials to brew Nanguo pearrose rice wine. Single factor testing was performed,using sensory score as the dependent variable,and fermentation time,fermentation temperature,sweet koji addition,and amount of Nanguo pear-rose complex juice added were each investigated as independent variables. Response surface analysis was conducted based on the Box-Behnken central combination test principle. Optimal brewing conditions for Nanguo pear-rose rice wine were:60 h fermentation time,fermentation temperature of 36℃,38% Nanguo pear rose compound juice,and sweet koji addition of 0.7%. Under these optimal conditions,the sensory score was 95.49 ±2.06,and the contents of alcohol,reducing sugar and total acid were 6.8% vol,24.3 g/100 g,and 3.34 g/L,respectively. The rice wine was rose red,with typical special fragrance of Nanguo pear-rose and a mellow taste.