食品与发酵工业2011，Vol.37Issue(7)：130-134,5.
紫米酒发酵工艺条件的研究
Exploratory and Comprehensive Analysis of Purple-rice Wine Fermentation
摘要
Abstract
In this paper, purple-rice was used to ferment the rice wine. The optimization values of the ratio of raw materials, the content of starter, the fermentation temperature and the fermentation time were determined by their single factor experiments. GLM （General Liner Model） uni-variant was used to analyze the experiment data using software SPSS 15.0 to explore the effects of these four single factors. And exploratory factor analysis was also used to explore the relationship between the parameters such as total sugar, reducing sugar, acidity, absolute volume of wine and the fermentation process. The results showed that the optimum values of these four factors were as follows- 1 ： 3 .f ratio of raw materials, 0.8% of starter, 30℃ of temperature and 48h of time. The fermentation time and the content of starter affected the purple-rice wine fermentation enormously. The order was that： fermentation time 〉 content of starter 〉 fermentation temperature. The factors of acids and carbohydrate had a high level relationship with the fermen- tation process. Not only that, the way they contribute to the fermentation differs from each other. The purple-rice wine fermentation will be affected much by the changes of the acidity and the sugar of the wine.关键词
紫米酒/发酵/方差分析/因子分析Key words
purple-rice wine/fermentation/variance analysis/factor analysis分类
轻工纺织引用本文复制引用
熊华,刘森,蒲开阳,向文良..紫米酒发酵工艺条件的研究[J].食品与发酵工业,2011,37(7):130-134,5.基金项目
四川省食品生物技术重点实验室开放基金（项目编号：SZJJ2009-014）. （）
