基于响应面法优化洋葱豆浆酒发酵工艺

Optimization of Fermentation Process for Onion Soymilk Liquor by Response Surface Methodology

以酿酒酵母为发酵剂,洋葱、大豆为原料进行洋葱豆浆酒的酿制。在单因素试验的基础上,选取白砂糖添加量、洋葱汁添加量、接种量及发酵时间4个因素,以洋葱豆浆酒的感官评分为响应值,采用Box-Behnken中心组合试验设计建立数学模型,进行响应面试验。结果表明,洋葱豆浆酒最优的发酵工艺条件为:白砂糖添加量12.9%、洋葱汁添加量3.8%、接种量0.27%、发酵时间3.5 d;在此条件下可获得色泽微黄、透明,豆香、葱香与酒香和谐,酒体丰满圆润的洋葱豆浆酒。

Using Saccharomyces cerevisiae as fermentation starter,onion soymilk liquor was produced by the raw materials of onion and soybean.Based on the single-factor tests,the impact of sugar addition,onion juice addition,inoculums concentration,and fermentation time on sensory evaluation of onion soymilk liquor were investigated.The corresponding mathematical models were established by Box-Behnken design.The results showed that the optimal fermentation conditions were determined as follows:sugar addition 12.9%,onion juice addition 3.8%,inoculums concentration 0.27%and fermentation time 3.5 d.Under the optimized conditions,onion soymilk liquor had round and full bodied,and represented light yellow transparent,harmonious taste of bean,onion and wine flavor.