响应面法优化槐花枸杞复合米酒发酵工艺

该试验以槐花（Sophora japonica）、枸杞（Lycium chinense）、糯米为原料制备复合米酒，并对其米酒发酵工艺进行优化。通过单因素试验探讨酒曲添加量、槐花添加量、枸杞添加量、发酵温度对米酒酒精度及感官评分的影响，并通过响应面试验对各因素进行优化。结果表明，槐花枸杞复合米酒最佳发酵条件为：酒曲添加量0.7%、槐花添加量2.8%、枸杞添加量9.8%、发酵温度30 ℃。在此优化条件下，复合米酒感官评分为93.5分，酒精度为5.2%vol。复合米酒呈橙色，清澈透明，酒香浓郁，清爽绵柔。

Optimization of fermentation technology of sophorae flower and wolfberry compound rice wine by response surface methodology

In this experiment, compound rice wine was prepared using sophorae flower (Sophora japonica), wolfberry (Lycium chinense), and glutinous rice as raw materials, and the fermentation technology of rice wine was optimized. The effects of Jiuqu addition, sophora flower addition, wolfberry addition, and fermentation temperature on alcohol content and the sensory score of rice wine were investigated by single factor tests, and each factor was optimized by response surface tests. The results showed that the optimal fermentation conditions of sophora flower and wolfberry compound rice wine were as follows: Jiuqu addition 0.7%, flos sophorae addition 2.8%, wolfberry addition 9.8%, and fermentation temperature 30 ℃. Under the optimal conditions, the sensory score of the compound rice wine was 93.5, and the alcohol content was 5.2%vol. The compound rice wine was orange, clear and transparent, refreshing and soft with strong aroma.