摘要
利用河西走廊主要粮谷生产多粮混酿型液态法白酒,采用D-Optimal混料法共设计出玉米、大麦芽和小麦三粮混酿配方16种,以白酒的感官品质、总酸含量、总酯含量和出酒率四个指标为响应项(Y),建立原料配比与4种响应项之间的回归模型.综合筛选出最佳"三粮共酵"白酒原料配比方案为玉米69.5％、大麦芽19.7％及小麦10.8％,此条件下的白酒出酒率为51.123％、总酸为0.723 g/L、总酯为1.923 g/L、感官评分为87.167,具有外观透亮、香气协调、口感醇厚绵甜及余味甘洌的基本特征.
Abstract
Three major grains planted in Hexi Corridor were used to produce Bajiu by liquid-state fermentation.A total of sixteen blending formulas were designed by using D-Optimal mixture method.The sensory quality,total acids,total esters and liquor yield of Baijiu were adopted as the re-sponse term(Y)to establish the regression model between the raw material ratio and the four response terms.The results showed that the optimal raw material ratio was 69.5％of corn,19.7％of barley malt,and 10.8％of wheat.Under the above conditions,the liquor yield was 51.123％,the total ac-ids was 0.723 g/L,the total esters was 1.923 g/L,and the sensory score was 87.167.The produced Baijiu had transparent appearance,harmonious aro-ma,mellow and sweet taste,and sweet aftertaste.
维普
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