摘要
为获得复合豆浆酒的最佳酿造工艺,以酿酒酵母(Saccharomyces cerevisiae)为发酵剂,黄豆、绿豆、白砂糖为原料进行复合豆浆酒的酿制。在单因素试验的基础上,选取白砂糖添加量、绿豆浆添加量、酿酒酵母接种量及发酵时间4个因素,以复合豆浆酒的感官评分为响应值,采用Box-Behnken中心组合试验进行响应面优化。结果表明,复合豆浆酒最优的发酵工艺条件为:在黄豆浆中,添加10.8%的白砂糖与19%的绿豆浆,接种0.27%的酿酒酵母,发酵6.2 d;在此最优条件下,复合豆浆酒的色泽微黄透明,豆香与酒香和谐,酒体丰满圆润,感官评分为91.4分。
In order to find the optimal brewing process of compound soymilk liquor,using Saccharomyces cerevisiae as fermentation starter,compound soymilk liquor was produced by the raw materials of soya bean,mung bean and sugar.Based on the single-factor tests,the effect of sugar addition,mung bean milk addition,S.cerevisiae inoculum,and fermentation time on sensory evaluation of compound soymilk liquor was investigated by Box-Behnken central composite design.The results showed that the optimal fermentation conditions were determined as follows:the soymilk with sugar 10.8%and mung bean milk 19%,S.cerevisiae inoculum 0.27%and fermentation time 6.2 d.Under the optimized conditions,the compound soymilk liquor was light yellow and transparent with harmonious taste of bean and wine flavor,round and full bodied,and the sensory score of compound soymilk liquor was 91.4.
作者
周书来
王琪
刘琨毅
张婉琪
吴丽
ZHOU Shulai;WANG Qi;LIU Kunyi;ZHANG Wanqi;WU Li(Department of Pharmacy,Leshan Vocational and Technical College,Leshan 614000,China;Wuliangye Technical College,Yibin Vocational and Technical College,Yibin 644003,China;Leshan Fengye Agricultural Technology Co.,Ltd.,Leshan 614000,China;Leshan Food and Drug Inspection Center,Leshan 614000,China)
出处
《中国酿造》
CAS
北大核心
2019年第8期205-210,共6页
China Brewing
基金
中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2018JJ020）
关键词
复合豆浆酒
响应面法
感官评分
发酵工艺
优化
compound soymilk liquor
response surface methodology
sensory evaluation
fermentation process
optimization
作者简介
周书来(1986-),男,讲师,硕士,研究方向为农产品加工与质量管理;通讯作者:刘琨毅(1987-),男,讲师,硕士,研究方向为酒类风味化学。
