| 响应面法在枸杞黑米酒发酵工艺条件优化中的应用 |
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| 引用本文： | 赵翾,李红良,黄志斌. 响应面法在枸杞黑米酒发酵工艺条件优化中的应用[J]. 食品工业, 2011, 0(1) |
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| 作者姓名： | 赵翾 李红良 黄志斌 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院;东莞市广益食品添加剂有限责任公司; |
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| 摘 要： | 采用黑米和枸杞为主要原料,通过单因素试验和响应面正交试验,研究枸杞黑米酒的酿造工艺。试验结果表明,枸杞添加量、前发酵时间和前发酵温度均对结果有显著性影响,枸杞黑米酒的最佳条件为:枸杞添加量11%,曲药添加量0.4%,前发酵温度32℃,前发酵时间51 h,后发酵温度24℃,后发酵时间5 d。
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| 关 键 词： | 糯玉米 醪糟 酶解 酿制工艺 |
Application of Response Surface Methodology in Optimization of Fermentation Technology of Chinese Wolfberry Black Rice Wine |
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| Zhao Xuan,Li Hong-liang,Huang Zhi-bin. Application of Response Surface Methodology in Optimization of Fermentation Technology of Chinese Wolfberry Black Rice Wine[J]. The Food Industry, 2011, 0(1) |
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| Authors: | Zhao Xuan Li Hong-liang Huang Zhi-bin |
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| Affiliation: | Zhao Xuan1,Li Hong-liang2,Huang Zhi-bin1 1.The College of Light Industry and Food,Zhongkai University of Agricultural and Engineering(Guangzhou 510225),2.Dongguan Guangyi Food Additive Industry Co.,Ltd |
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| Abstract: | This research mainly studied the fermentation technology of the Chinese wolfberry black rice wine by using the single factor experiment and response surface methodology.The result showed that the addition of Chinese wolfberry,pre-fermentation temperature and pre-fermentation time had significant effect of the sensory evaluation of the Chinese wolfberry black rice wine.The optimum fermentation technological conditions of the Chinese wolfberry black rice wine were: 11% for the addition of Chinese wolfberry,0.... |
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| Keywords: | black rice Chinese wolfberry rice wine fermentation response surface methodology |
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