食品工业科技2017，Vol.38Issue(11)：152-157,6.DOI:10.13386/j.issn1002-0306.2017.11.020
基于混料实验设计的蓝莓白酒原料配比研究
Study on raw material ratio of blueberry wine based on mixture experiment
摘要
Abstract
In order to meet the market demand and seek the best formula for the production of blueberry wine,the effect of ratio of four raw materials (sorghum,rice,blueberry and blueberry pomace) on the blueberry wine quality based on mixture design were studied.With sensory evaluation,total acid content,total ester content and wine yield as four response values,the regression models between the raw materials ratio and four response values were established.The effects of the materials and their interaction on the response values were analyzed.The optimal ratio of raw materials is obtained by optimization analysis is sorghum 44.2％,rice 20.3％,blueberry 10.7％,and blueberry fruit residue 24.8％.Under this condition,sensory evaluation was 88.1,the total acid content was 0.251 g/L,total ester content was 1.37 g/L and wine yield was 24.6％.The results can provide theoretical guidance for the production of blueberry wine by blueberry pomace.关键词
蓝莓白酒/混料设计/优化/原料配比Key words
blueberry wine/mix design/optimization/raw material ratio分类
轻工纺织引用本文复制引用
陈卉,庞林江,王允祥,孔杰..基于混料实验设计的蓝莓白酒原料配比研究[J].食品工业科技,2017,38(11):152-157,6.基金项目
国家级大学生创新创业训练计划项目(201510341021). （201510341021）
