摘要
为了获得一种风味清雅的新型米酒,采用贵州本土糯米为原料,参考日式清酒精米、低温、开放式并行复发酵工艺,考察精米度、糖化发酵剂种类、发酵温度、发酵加水量对米酒发酵感官的影响。在单因素实验的基础上,以感官品评得分为响应值,采用响应面分析法优化改良米酒发酵工艺。结果表明,米酒最佳发酵工艺条件为精米度68.2%,发酵加水量为糯米原料的245%,发酵温度26.2℃。优化改良后的米酒工艺可以为传统的米酒酿造生产提供一种符合现代消费潮流的选择。
In this study,glutinous rice from Guizhou was used as the raw material to produce rice wine,and the effect of rice polishing degree,starter type,fermentation temperature and water addition amount on the sensory quality of the produced rice wine were studied.On the basis of single factor experiments,the response surface methodology was used to optimize the fermentation process of the rice wine with the sensory evaluation score as the response value.The results showed that the optimal fermentation conditions were as follows:the rice polishing degree was 68.2%,the water addition amount was 245%of the glutinous rice,and the fermentation temperature was 26.2℃.The optimized process has provided a choice for traditional rice wine production that is in line with modern consumption trends.
作者
田梦银
王青青
严丹雨
周鸿翔
TIAN Mengyin;WANG Qingqing;YAN Danyu;ZHOU Hongxiang(Department of Brewing Engineering,School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025,China)
出处
《酿酒科技》
2022年第12期17-23,共7页
Liquor-Making Science & Technology
关键词
米酒
工艺改良
响应面分析
感官品评
rice wine
process improvement
response surface analysis
sensory evaluation
作者简介
田梦银(1999-),女,本科,E-mail:1463120866@qq.com;通讯作者:周鸿翔(1975-),E-mail:Zhou-hx@163.com。
