玉米甜酒酿发酵工艺的优化

为了研究玉米甜酒酿发酵的工艺条件,利用单因素试验与四元二次回归正交旋转试验设计方法研究了加曲量、玉米蒸煮时间、发酵温度、发酵时间对玉米甜酒酿品质的影响,并建立了回归模型,通过响应面分析,得出制作玉米甜酒酿的适合工艺为:加曲量0.22%、玉米蒸煮时间86 min、发酵温度25.5℃、发酵时间89 h,并对此工艺进行了验证:在此条件下可以研制出风味独特、营养丰富的玉米甜酒酿。

Process Optimization for Fermentation of Sweet Maize Wine

This paper researched the synergetic effect on sweet maize wine of the addition of koji,cooking time,fermentation temperature and fermentation time by means of single factor and dual quadratic rotary combination design.Mathematical regression model was developed.Results of response surface methodology showed that the optimum conditions were as follows: addition of koji was 0.22%,cooking time was 86min,fermentation temperature was 25.5℃,fermentation time was 89h.These conditions were validated.The sweet maize wine with the unique flavour and abundant nutrients was successfully developed by the process.The wine was golden in color and clean and transparent with enjoyable taste and harmonious rose aroma and wine flavor.The study was carried out to find the standardization of sweet maize wine fermentation process.