D-最优混料设计在豉香型白酒香醅优化中的应用
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广东省科技计划项目(2008B021100019)


Application of D-Optimal Mixture Design in the Flavoring Fermented Grains Optimization of Soybean-Flavor Liquor
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    摘要:

    为了探讨不同玉米、麸皮和丢糟配比对豉香型白酒香醅风味形成的影响,本研究在单因素试验基础上,应用D-最优混料设计,在玉米(4%~20%),麸皮(30%~50%)和丢糟(40%~60%)的限定配比水平条件下,形成不同的香醅配方组合.以香醅生成的总酯含量为响应值,采用Design-expert软件进行数据统计分析,通过建立回归方程及多目标响应面优化分析,获得优化的香醅配比为:玉米质量分数为7.22%、麸皮33.62%、丢糟59.16%,优化配方所得总酯含量为3.86 g/L,与预测值基本一致.

    Abstract:

    The purpose of this research was to explore the effects of different proportions of corn, bran and waste lees on the flavor formation of fermented grains of soybean-flavor liquor. Based on the single-factor test, different flavoring fermented grains formulations were prepared using D-optimal mixture design, with corn of 4%-20%, bran of 30%-50% and waste lees of 40%-60%, which were evaluated by total ester. The results were analyzed by software Design-expert and an optimum formulation was attained by corn mass fraction of 7.22%, bran 33.62% and waste lees 59.16%. The total ester value was 3.86 g/L which was consistent with the predictive value.

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黄光建,徐学锋,郭梅君,廖振林,杨幼慧. D-最优混料设计在豉香型白酒香醅优化中的应用[J].华南农业大学学报,2013,34(3):427-430

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  • 收稿日期:2013-01-06
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  • 在线发布日期: 2013-06-27