响应面法优化老白干香型白酒多粮发酵工艺研究

Study on Optimization of Laobaigan Baijiu Multi-grain Fermentation Process by Response Surface Methodology

以陶坛为发酵容器,模拟老白干香型多粮白酒发酵工艺,在单因素实验的基础上,选取入池温度、入池水分、发酵天数为影响因素,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:老白干香型多粮酒发酵的最佳工艺参数为:入池温度18℃,入池水分54%,发酵天数42天。采用该工艺所得的老白干香型多粮酒复合香优雅,口感甜,余味干净,感官评分96.7,与预测值相差不大,表明通过响应面法优化的回归方程具有一定的指导实践意义。

The fermentation process of the multi-grain Laobaigan-flavor Baijiu was simulated by using the pottery altar as the fermentation container.On the basis of single factor experiment,the pit entry temperature,the pit entry moisture and the fermentation period were selected as the influencing factors.The sensory score was used as the response value.The mathematical model was established by Box-Behnken central composite design,and the response surface analysis was carried out.The results showed that the optimum fermentation parameters of Laobaigan-flavor multi-grain Baijiu were as follows:entering temperature 18 ℃,entering moisture 54%,and fermentation period 42 days.The Laobaigan-flavor multi grain wine obtained by this process has elegant compound flavor,sweet taste,clean aftertaste,and sensory score96.7,which is little different from the predicted value,indicating that the regression equation optimized by response surface method has certain guiding practical significance.