Optimization of Raw Material Ratio for Liquid-State Fermentation of Baijiu Based on D-Optimal Mixture Design
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.
Hexi Corridorgrainsmixture designoptimizationraw material ratio
万方数据
维普
