响应面法优化黑豆米酒发酵工艺

以生料曲为糖化发酵剂，黑豆、大米为原料混合发酵进行生料酒的酿制。在单因素试验的基础上，选取物料比（黑豆∶大米）、料液比、接种量及发酵时间为影响因素，以感官评分为响应值，采用Box-Behnken中心组合试验设计建立数学模型，进行响应面分析。结果表明，黑豆米酒最优的酿造工艺条件为物料比1∶1.5（g∶g）、料液比1∶3.0（g∶mL）、接种量2.3%、发酵时间21 d。在此条件下，黑豆米酒感官评分为91.5分，色泽玫红、透明、粮香与酒香和谐。

Optimization of fermentation process of black bean rice wine by response surface methodology

Using Qu made by uncooked materials as saccharification and fermentation starter, a kind of wine was produced with the uncooked materials of black bean and rice. Based on the single-factor tests, the effects of material ratio (black bean ∶ rice), material to water ratio, inoculum and fermentation time on sensory evaluation score were investigated. The corresponding mathematical models were established by Box-Behnken design. The results showed that the optimal fermentation conditions were determined as follows: material ratio 1∶1.5 (g∶g), material to water ratio 1∶3.0 (g∶ml), inoculum 2.3% and fermentation time 21 d. Under the optimized conditions, the sensory evaluation score of black bean rice wine was 91.5, with represented rose red transparent and harmonious taste of grain and wine flavor.