响应面法优化浓香型白酒扣盖蒸料工艺
Optimization of lid-covering steaming process of strong-flavor Baijiu by response surface methodology
商海林 1邢宪卿 2吕志远 2刘玉涛 2张梦梦 2赵巧珍 1任广花 2缪坤辰 2苏静3
作者信息
- 1. 齐鲁工业大学(山东省科学院)生物工程学院,山东济南 250353;济南趵突泉酿酒有限责任公司,山东济南 250115
- 2. 济南趵突泉酿酒有限责任公司,山东济南 250115
- 3. 齐鲁工业大学(山东省科学院)生物工程学院,山东济南 250353
- 折叠
摘要
该研究以淀粉糊化率和酸度为考察指标,采用单因素试验探究蒸料时间、蒸汽通量以及稻壳用量对入池酒醅蒸料效果的影响.在单因素试验的基础上,以淀粉糊化率为响应值,通过Plackett-Burman试验及响应面试验优化浓香型白酒扣盖蒸料的工艺条件,并将其与开盖蒸料工艺进行比较.结果表明,蒸料时间、蒸汽通量以及稻壳用量对入池酒醅的淀粉糊化程度影响显著(P＜0.05或P＜0.01),最佳蒸料工艺条件为蒸料时间95 min,蒸汽通量65％,稻壳用量330 kg.在此优化工艺条件下,入池酒醅的淀粉糊化率最高为(67.14±0.12)％.与开盖蒸料工艺相比,扣盖蒸料的入池酒醅的酸度、原酒产量及质量均无显著变化(P＞0.05),其中酸度为(2.22±0.13)mmol/10 g、原酒出酒率为(38.11±0.11)％、己酸乙酯含量为(2.89±0.06)g/L,酒醅入池发酵过程中的温度变化趋势一致,说明扣盖蒸料工艺能够保证浓香型白酒的正常发酵.
Abstract
In this study,using the starch gelatinization rate and acidity as evaluation indexes,the effects of steaming time,steam flux and rice husk ad-dition on the steaming effect of fermented grains in the pool were investigated by single factor tests.On the basis of single factor tests,with the starch gelatinization rate as the response value,the process conditions for the lid-covering steaming of strong-flavor(Nongxiangxing)Baijiu were optimized by Plackett-Burman and the response surface tests,and compared with the lid-opening steaming process.The results showed that the steaming time,steam flux and rice husk dosage had significant effects on the starch pasting degree of fermented grains in the pit(P＜0.05 or P＜0.01),and the optimal steaming conditions were steaming time 95 min,steam flux 65％,and rice husk dosage 330 kg.Under the optimized process conditions,the highest starch gelatinization rate of fermented grains in the pit was(67.14±0.12)％.Compared with the lid-opening steaming process,there were no significant changes in the acidity of fermented grains in the pit,yield and quality of original liquor under the lid-covering steaming process(P＞0.05),with the acidity of(2.22±0.13)mmol/10 g,the output rate of raw liquor of(38.11±0.11)％,and the content of ethyl hexanoate was(2.89±0.06)g/L.The trend of temperature change during the process of fermentation in the pooled of fermented grains was consistent,indicated that the lid-covering steaming process can ensure the normal fermentation of strong-flavor Baijiu.
关键词
浓香型白酒/入池酒醅/扣盖蒸料工艺/淀粉糊化率/响应面法Key words
strong-flavor Baijiu/fermented grains in the pit/lid-covering steaming process/starch gelatinization rate/response surface methodology引用本文复制引用
基金项目
齐鲁工业大学(山东省科学院)"揭榜制"项目(2022JBZ01-06)
山东省自然科学基金面上项目(ZR2023MC089)
出版年
2024
NETL
NSTL
万方数据