| 响应面法优化低度枸杞米酒的酿造工艺 |
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| 引用本文： | 赵翾,李红良,梁志毅.响应面法优化低度枸杞米酒的酿造工艺[J].食品研究与开发,2012,33(2):77-81. |
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| 作者姓名： | 赵翾 李红良 梁志毅 |
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| 作者单位： | 1. 仲恺农业工程学院轻工食品学院,广东广州,510225
2. 东莞市广益食品添加剂有限责任公司,广东东莞,523220 |
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| 摘 要： | 枸杞是一种药食两用植物,具有很高的营养价值和药用价值。主要研究以枸杞、大米为原料,通过响应面分析法优化低度枸杞米酒的最佳酿造工艺条件。结果表明,低度枸杞米酒的最佳酿造工艺条件为:32℃主发酵38 h,枸杞添加量12%,曲药添加量0.35%。
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| 关 键 词： | 枸杞 米酒 发酵 响应面法 |
Optimization of Fermentation Technology of Medlar Rice Wine with Low Alcohol Concentration by Response Surface Methodology |
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| ZHAO Xuan
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LI Hong-liang
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LIANG Zhi-yi.Optimization of Fermentation Technology of Medlar Rice Wine with Low Alcohol Concentration by Response Surface Methodology[J].Food Research and Developent,2012,33(2):77-81. |
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| Authors: | ZHAO Xuan LI Hong-liang LIANG Zhi-yi |
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| Affiliation: | 1(1.The College of Light Industry and Food,Zhongkai University of Agricultural and Engineering,Guangzhou 510225,Guangdong,China;2.Dongguan Guangyi Food Additive Industry Co.,Ltd.,Dongguan 523220,Guangdong,China) |
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| Abstract: | Medlar is a kind of material for both drug and food with high nutritional and medicinal values.This research mainly studied the fermentation technology of the medlar rice wine by response surface methodology using the medlar and the rice as the main materials.The result showed that the optimum fermentation technological conditions of the medlar rice wine were: 32 ℃ for the fermenting temperature,38 hours for the fermentation time,12 % for the addition of medlar and 0.35 % for the addition of wine yeast. |
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| Keywords: | medlar rice wine fermentation response surface methodology |
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