响应面法优化玫瑰红豆复合米酒发酵工艺

以糯米、玫瑰花、红豆为原料，利用单因素试验及响应面试验探索玫瑰红豆复合米酒的最佳发酵工艺。结果表明，玫瑰红豆复合米酒的最佳发酵条件为：酒曲添加量0.5%，玫瑰花添加量1.8%，红豆添加量14.0%，30 ℃恒温发酵60 h。在此优化发酵工艺条件下，酿制出的复合米酒呈玫红色，酒质清澈，芳香四溢，清甜爽口，感官评分为94.1分，酒精度为3.27%vol。

Optimization of fermentation process of rose and red bean compound rice wine by response surface methodology

Using glutinous rice, rose flower, and red beans as raw materials, the optimal fermentation technology of rose and red bean compound rice wine was explored by single factor experiment and response surface experiments. The results showed that the optimal fermentation technology of rose and red bean compound rice wine was as follows: Jiuqu addition 0.5%, rose flower addition 1.8%, red bean addition 14.0%, and fermentation at 30 ℃ for 60 h. Under the optimal fermentation conditions, the compound rice wine was rose red, clear, sweet and refreshing, the sensory score was 94.1, and the alcohol content was 3.27%vol.