响应面法优化香梨米酒的发酵工艺研究

以香梨和糯米为原料，通过单因素试验研究发酵时间、发酵温度、酒曲添加量和香梨汁添加量对香梨米酒感官品质的影响，在单因素试验的基础上，以香梨米酒的感官得分为响应值，通过响应面中心组合设计法优化香梨米酒的发酵工艺条件。结果表明，香梨米酒酿造的最佳工艺条件为酒曲添加量1.5%，发酵时间3.5 d，发酵温度30 ℃，香梨汁添加量25%。该最佳发酵工艺条件下，香梨米酒的感官评分为94分，酒精度为7.0%vol。

Optimization of fermentation technology for pear rice wine using response surface methodology

Taking pear juice and glutinous rice as raw materials, the effects of fermentation time, fermentation temperature, Jiuqu addlition and pear juice addition on sensory evaluation of pear rice wine were studied through single factor tests. On the basis of single factor experiments, the sensory score was selected as response value and the central composite response surface methodology was used to optimize the fermentation conditions of the pear rice wine. The optimal fermentation conditions of the pear rice wine were as follows: Jiuqu addition 1.5%, fermentation time 3.5 d, temperature 30 ℃, pear juice addition 25%. Under the optimum fermentation conditions, the alcohol content of the wine was 7.0%vol, and the sensory score of pear rice wine reached 94.