响应面法优化浓香型白酒调味方案的分析研究

Optimization of Flavoring Scheme of Nongxiang Baijiu by Response Surface Method

调味是白酒生产中的重要工艺环节,采用Box-Behnken响应面法(RSM)对浓香型白酒调味方案进行优化。选取陈香调味酒、窖香调味酒和翻沙调味酒的使用比例为自变量,试验样品与标准样品感官分数的欧氏距离为响应值,设计三因素三水平的响应面试验方案,结果表明:回归方程拟合性好,3种调味酒比例分别为0.023%、0.021%和0.033%时,与标准样品之间的欧氏距离最小。经鉴评,按照该调味配方得到的酒样与标准样品相符,能够满足生产工艺和产品品质需求。

Flavoring is an important process in the production of Baijiu.Box-Behnken response surface method(RSM) was used to optimize the flavoring scheme of Nongxiang Baijiu.Selecting the proportion of aged flavoring liquor,pit-aroma flavoring liquor,and mellow flavoring liquor as the independent variables,and using the Euclidean distance between the sensory scores of the test sample and the standard sample as the response value,a three-factor and three-level response surface experiment scheme was designed.The results showed that the regression equations had a good fitting,and the Euclidean distance between the test sample and the standard sample was the smallest when the proportion of the three flavoring liquors was 0.023 %,0.021 %,and 0.033 %,respectively.Through evaluation,the liquor sample obtained according to the flavoring scheme was consistent with the standard sample.The scheme can meet the requirements of production.