摘要
[目的]研究红曲酒发酵的工艺参数，对红曲酒的生产给予指导。[方法]选取温度、红曲量、酵母量3个对红曲酒的发酵酒精度影响较大的因素进行单因素试验，考察它们对红曲酒发酵酒精度的影响。在此基础上，设计3因素3水平的响应面分析对红曲酒发酵工艺进行优化。[结果]试验表明，红曲酒的最佳发酵条件为发酵温度29．16℃，红曲量34．94 g，酵母量8．07 g，该工艺发酵所得红曲酒酒精的体积分数最高可达15．1300％。[结论]研究可为红曲酒的工业化生产提供参考依据。
Abstract
Objective] To research the technology parameter of red koji wine fermentation, and to give the guidance for the process of red koji wine.[Method] Temperature, red koji quantity and yeast quantity were selected as the factors for single factor test which had relatively great impacts on fermented alcohol content of red koji wine.Effects of these factors on the fermented alcohol content were researched.Based on these, response surface analysis with three factors and three levels were designed to optimize the fermentation technology of red koji wine . [Result] Test showed that the optimal fermentation technology of red koji wine was as follows:29.16 ℃ fermentation temperature, 34.94 g red koji quantity and 8.07 g yeast quantity.Under this technology, the alcoholic content of red koji wine reached 15.130 0%.[Conclusion] This research provides references for the industrialization production of red koji wine.
国家科技期刊平台
NSTL
维普
万方数据