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。
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.
作者
张佳笑
王健
刘媛
宋鹏飞
朱旭冉
袁兴茂
高清海
ZHANG Jiaxiao;WANG Jian;LIU Yuan;SONG Pengfei;ZHU Xuran;YUAN Xingmao;GAO Qinghai(Hebei Provincial Key Laboratory of Quality and Safety Analysis of Agricultural Products,Hebei North University,Zhangjiakou 075000,China;Potato Processing and Engineering Technology Research Center of Hebei Province,Zhangjiakou 075000,China;Hebei Provincial Agricultural Mechanization Institute,Shijiazhuang 050051,China)
出处
《中国酿造》
CAS
北大核心
2020年第3期68-72,共5页
China Brewing
基金
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)。
关键词
马铃薯酒
复合酒曲
发酵工艺
响应面优化
potato wine
compound Jiuqu
fermentation technology
response surface optimization
