响应面法优化低高级醇高氨基氮的黄酒酿造工艺
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

TS261.1

基金项目:


Optimization of Fermentation Process for Chinese Rice Wine with Low Higher Alcohols Content and High Amino Nitrogen Level by Response Surface Methodology
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    高级醇含量和氨基酸态氮含量都是成品黄酒中的重要理化指标,且酒中高级醇的形成与氨基酸态氮代谢密切相关,酿造工艺条件对两者的影响复杂而且可能存在交互作用。在前期单因素实验的基础上,选取前酵温度、酵母接种量及后酵温度进行Box-Behnken响应面实验,通过响应面回归分析,确定了低高级醇、高氨基酸态氮的最优酿造工艺条件为:前酵温度30 ℃,酵母接种体积分数为3%,后酵温度为13 ℃。在此条件下酿造的黄酒中高级醇质量浓度为355.43 mg/L,氨基酸态氮质量浓度0.98 g/L,与优化前相比高级醇降低了12.30%,氨基酸态氮提高了8.90%,有助于提高黄酒的品质。

    Abstract:

    Both higher alcohols and amino nitrogen are important physical and chemical indexes of Chinese rice wine,and furthermore formation of the former is closely related to metabolism of the latter during wine brewing. There are multiple process conditions affect both two indexes content complexly,which may be interactions between factors. In this paper,on the basis of the previous single factor experiment results,three factors were selected as variables,which include primary-fermentation temperature,yeast inoculation size,post-fermentation temperature. The Box-Behnken design and response surface analysis were used to determine the optimal levels of the main factors. As a result the optimal conditions for Chinese rice wine with low higher alcohols content and high amino nitrogen level were primary-fermentation temperature 30 ℃,yeast inoculation 3%,post-fermentation temperature 13 ℃. The content of higher alcohols decreased 12.30% and amino nitrogen improved 8.90% in the optimal conditions.

    参考文献
    相似文献
    引证文献
引用本文

曹钰,潘慧青,陆健,谢广发.响应面法优化低高级醇高氨基氮的黄酒酿造工艺[J].食品与生物技术学报,2018,37(5):535-541.

CAO Yu, PAN Huiqing, LU Jian, XIE Guangfa. Optimization of Fermentation Process for Chinese Rice Wine with Low Higher Alcohols Content and High Amino Nitrogen Level by Response Surface Methodology[J]. Journal of Food Science and Biotechnology,2018,37(5):535-541.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2018-07-05
  • 出版日期:

版权所有:《食品与生物技术学报》编辑部

地址:江苏省无锡市蠡湖大道1800号  邮政编码:214122

电话:0510-85913526  电子邮件:xbbjb@jiangnan.edu.cn

技术支持:北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码