| 响应面法优化新型黄酒制作工艺 |
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| 引用本文： | 任金玫,李洁. 响应面法优化新型黄酒制作工艺[J]. 酿酒, 2021, 48(1): 127-130 |
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| 作者姓名： | 任金玫 李洁 |
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| 作者单位： | 陕西西凤酒股份有限公司,陕西凤翔721406;陕西西凤酒股份有限公司,陕西凤翔721406 |
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| 摘 要： | 试验以黄酒原液和凤型酒为主要原料开发新型黄酒,在单因素试验的基础上,运用响应面法优化其配方及工艺,得到试验黄酒的最佳配方为:黄酒原液添加量51.0％,凤型酒添加量2.7％,橡木液添加量16.2％,食用酒精添加量30.1％.在此条件下新型黄酒具有较好的感官特性,色泽透亮、诸香协调,感官评定分数为91.
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| 关 键 词： | 黄酒 凤型酒 橡木液 |
Optimization of the Making of New-type Chinese Rice Wine Using Response Surface Methodology |
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| REN Jinmei,LI Jie. Optimization of the Making of New-type Chinese Rice Wine Using Response Surface Methodology[J]. Liquor Making, 2021, 48(1): 127-130 |
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| Authors: | REN Jinmei LI Jie |
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| Affiliation: | (Shanxi Xifeng Liquor Co.,Ltd.,Fengxiang 721406,ShanXi,China) |
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| Abstract: | Chinese rice wine and Feng-flavor wine were utilized as raw material for New-type Chinese rice wine making. Based on single-factor studies, response surface optimization was carried out to optimize the making process of New-type Chinese rice wine,The optimalformula was found as follows: Chinese rice wine 51.0%, Feng-flavor wine 2.7%, Alcoholic oak chips extracts 16.2%,edible alcohol 30.1%.It had excellent sensory qualities such as transparent、tasting better.The sensoryevaluation score of New-type Chinese rice wine was 91 under this conditions. |
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| Keywords: | Chinese rice wine Feng-flavor wine Alcoholic oak chips extracts |
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