响应面法优化风味米曲制备工艺

用异常维克汉逊酵母（Wickerhamomyces anomalus）、扣囊复膜酵母（Saccharomycopsis fibuligera）、克鲁维毕赤酵母（Pichia kudriazevii）、酿酒酵母（Saccharomyces cerevisiae）制备复配酵母，与纯种米根霉菌共培养制备风味米曲，采用单因素试验及响应面法优化制曲工艺。并以市售小曲为对照，对风味米曲进行了质量指标检测与半固态发酵制备米香型白酒验证。结果表明，最优制备工艺为酵母接种量1.0%，培养时间73 h，培养温度30 ℃。在此优化条件下，试饭的酯含量为3.65 g/L。最优工艺制备的风味米曲水分含量为10.58%，糖化力为423.77 U/g，发酵力为2.24 g/（g·72 h）。经半固态法实际酿酒后，酒体总酯含量达到了6.87 g/L，总酸含量与感官评分分别为1.63 g/L、92分，具备米香型白酒典型风格，且风味明显提升。

Optimization of preparation technology of flavor rice starter by response surface methodology

Mixed yeast species prepared with Wickerhamomyces anomalus, Saccharomycopsis fibuligera, Pichia kudriazevii and Saccharomyces cerevisiae were co-cultivated with pure Rhizopus oryzae to produce flavor rice starter. The starter-making process was optimized by single factor test and response surface method. Furthermore, the quality index of the rice starter was tested and the semisolid fermentation was verified compared with the commercially available starters. The results showed that the optimal process was yeast inoculum 1.0%, incubation time 73 h, and temperature 30 ℃. Under the conditions, the ester content of the steamed rice was 3.65 g/L. The water content of flavor rice starter prepared by the optimal process was 10.58%, saccharification power was 423.77 U/g, and fermentation power was 2.24 g/(g·72 h), respectively. After actual brewing by the semi-solid method, the total ester content of the Baijiu (Chinese liquor) reached 6.87 g/L, and the total acid content and sensory scores were 1.63 g/L and 92, respectively. It had the typical style of rice-flavor Baijiu, and the flavor was improved obviously.