安徽农业科学2016，Vol.44Issue(25)：76-78,145,4.
响应面分析红曲酒酿造工艺研究
Research on Brewing Technology of Red Koji Wine by Using Response Surface Analysis
宋泽玉 1徐伟 1牟建迪1
作者信息
- 1. 聊城大学生命科学学院，山东聊城252000
- 折叠
摘要
Abstract
Objective] To research the technology parameter of red koji wine fermentation, and to give the guidance for the process of red koji wine.[Method] Temperature, red koji quantity and yeast quantity were selected as the factors for single factor test which had relatively great impacts on fermented alcohol content of red koji wine.Effects of these factors on the fermented alcohol content were researched.Based on these, response surface analysis with three factors and three levels were designed to optimize the fermentation technology of red koji wine . [Result] Test showed that the optimal fermentation technology of red koji wine was as follows:29.16 ℃ fermentation temperature, 34.94 g red koji quantity and 8.07 g yeast quantity.Under this technology, the alcoholic content of red koji wine reached 15.130 0%.[Conclusion] This research provides references for the industrialization production of red koji wine.关键词
红曲/酵母菌/温度/响应面分析Key words
Red koji/Yeast/Temperature/Response surface analysis分类
轻工纺织引用本文复制引用
宋泽玉,徐伟,牟建迪..响应面分析红曲酒酿造工艺研究[J].安徽农业科学,2016,44(25):76-78,145,4.
