食品工业科技2012，Vol.33Issue(20)：215-219,5.
响应面法优化荔枝米酒的发酵工艺
Optimization of fermentation process of litchi rice wine by response surface methodology
摘要
Abstract
Litchi and glutinous rice were used as raw material. Factors of fermentation temperature and the addition of litchi and yeast were investigated to understand their effect on the fermentation of litchi rice wine. Box-Behnken matrix design was used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose. Optimum fermentation conditions were determined as follows:27℃ for the fermentation temperature,25% for the addition of litchi and 0.02% for the addition of yeast. The change rule of alcohol, reducing sugar and total acid in fermentation process were studied in this research. The result showed that alcohol and the content of reducing sugar had a great change in the first three days and remained stable after the fifth day. The content of total acid changed a little.关键词
荔枝米酒/发酵/变化规律Key words
litchi rice wine/fermentation/change rule分类
轻工纺织引用本文复制引用
王芳,王孝荣,罗佳丽,王沙,蒋和体..响应面法优化荔枝米酒的发酵工艺[J].食品工业科技,2012,33(20):215-219,5.基金项目
基金项目：国家级大学生创新创业训练计划项目（1210635030）. （）
