| 复合酒曲发酵马铃薯酒的工艺优化 |
| |
| 引用本文： | 张佳笑,王健,刘媛,宋鹏飞,朱旭冉,袁兴茂,高清海. 复合酒曲发酵马铃薯酒的工艺优化[J]. 中国酿造, 2020, 39(3): 68. DOI: 10.11882/j.issn.0254-5071.2020.03.014 |
| |
| 作者姓名： | 张佳笑 王健 刘媛 宋鹏飞 朱旭冉 袁兴茂 高清海 |
| |
| 作者单位： | （1.河北北方学院 河北省农产品食品质量安全分析检测重点实验室，河北 张家口 075000； 2.河北省马铃薯加工工程技术研究中心，河北 张家口 075000；3.河北省农业机械化研究所，河北 石家庄 050051） |
| |
| 基金项目： | 河北省重点研发计划农业关键共性技术攻关专项（18227138D）；河北省薯类产业技术体系配套农机与产后加工岗位创新团队建设项目（HBCT2018080206）；河北省现代农业技术体系蔬菜产业创新团队建设项目（HBCT2013050208） |
| |
| 摘 要： | 以马铃薯为主要原料，添加复合酒曲制备马铃薯酒，对发酵时间、发酵温度、复合酒曲接种量及复合酒曲比例进行单因素试验优化，在此基础上进行马铃薯酒的发酵工艺响应面优化设计。结果表明，马铃薯酒的最佳工艺条件为复合酒曲比例白酒曲∶黄酒曲∶米酒曲=1∶2∶2，复合酒曲添加量为0.5%，发酵时间为49 h，发酵温度为31 ℃。在此优化条件下，马铃薯酒的感官评分最高为94分。
|
| 关 键 词： | 马铃薯酒 复合酒曲 发酵工艺 响应面优化 |
Optimization of fermentation technology of potato wine with compound Jiuqu |
| |
| ZHANG Jiaxiao,WANG Jian,LIU Yuan,SONG Pengfei,ZHU Xuran,YUAN Xingmao,GAO Qinghai. Optimization of fermentation technology of potato wine with compound Jiuqu[J]. China Brewing, 2020, 39(3): 68. DOI: 10.11882/j.issn.0254-5071.2020.03.014 |
| |
| Authors: | ZHANG Jiaxiao WANG Jian LIU Yuan SONG Pengfei ZHU Xuran YUAN Xingmao GAO Qinghai |
| |
| Affiliation: | (1.Hebei Provincial Key Laboratory of Quality and Safety Analysis of Agricultural Products, Hebei North University, Zhangjiakou 075000, China; 2.Potato Processing and Engineering Technology Research Center of Hebei Province, Zhangjiakou 075000, China; 3.Hebei Provincial Agricultural Mechanization Institute, Shijiazhuang 050051, China) |
| |
| Abstract: | The potato wine was prepared using potato as main raw material with compound Jiuqu. The factors of fermentation time, temperature, compound Jiuqu inoculum and proportion of compound Jiuqu were optimized by single factor experiments. On this basis, the response surface optimization design for the fermentation technology of potato wine was carried out. The results showed that the optimum technological conditions of potato wine were Baijiu (Chinese liquor) Jiuqu, Huangjiu (Chinese rice wine) Jiuqu and rice wine Jiuqu ratio 1∶2∶2, compound Jiuqu inoculum 0.5%, fermentation time 49 h, and temperature 31 ℃. Under the optimum conditions, the sensory score of the potato wine was 94. |
| |
| Keywords: | potato wine compound Jiuqu fermentation technology response surface optimization |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
