响应面法优化改良米酒工艺研究

Optimization of Rice Wine Production Process by Response Surface Methodology

为了获得一种风味清雅的新型米酒,采用贵州本土糯米为原料,参考日式清酒精米、低温、开放式并行复发酵工艺,考察精米度、糖化发酵剂种类、发酵温度、发酵加水量对米酒发酵感官的影响。在单因素实验的基础上,以感官品评得分为响应值,采用响应面分析法优化改良米酒发酵工艺。结果表明,米酒最佳发酵工艺条件为精米度68.2%,发酵加水量为糯米原料的245%,发酵温度26.2℃。优化改良后的米酒工艺可以为传统的米酒酿造生产提供一种符合现代消费潮流的选择。

In this study,glutinous rice from Guizhou was used as the raw material to produce rice wine,and the effect of rice polishing degree,starter type,fermentation temperature and water addition amount on the sensory quality of the produced rice wine were studied.On the basis of single factor experiments,the response surface methodology was used to optimize the fermentation process of the rice wine with the sensory evaluation score as the response value.The results showed that the optimal fermentation conditions were as follows:the rice polishing degree was 68.2%,the water addition amount was 245%of the glutinous rice,and the fermentation temperature was 26.2℃.The optimized process has provided a choice for traditional rice wine production that is in line with modern consumption trends.