中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
6期
17-22
,共6页
响应面法%乙酸乙酯%发酵条件
響應麵法%乙痠乙酯%髮酵條件
향응면법%을산을지%발효조건
response surface methodology (RSM)%ethyl acetate (EA)%fermentation conditions
以异常汉逊酵母为菌种，汾酒大曲为原料进行乙酸乙酯调味酒单菌株发酵，在单因素试验基础上，采用响应面分析法优化乙酸乙酯调味酒的发酵工艺条件。选取接种量、发酵时间、发酵温度和装液量为自变量，以乙酸乙酯含量为响应值，应用Box-behnken试验设计建立二次回归方程的数学模型，得出乙酸乙酯调味酒发酵的优化工艺条件：接种量10％、装液量24％、发酵温度27℃、发酵时间10天，可获得乙酸乙酯产量为3．32 g/L。调味酒中乙酸乙酯含量较高，清香浓郁，可用于基础酒勾兑生产成品汾酒。研究为优质乙酸乙酯调味酒的生产及汾酒扩大生产提供了参考。
以異常漢遜酵母為菌種，汾酒大麯為原料進行乙痠乙酯調味酒單菌株髮酵，在單因素試驗基礎上，採用響應麵分析法優化乙痠乙酯調味酒的髮酵工藝條件。選取接種量、髮酵時間、髮酵溫度和裝液量為自變量，以乙痠乙酯含量為響應值，應用Box-behnken試驗設計建立二次迴歸方程的數學模型，得齣乙痠乙酯調味酒髮酵的優化工藝條件：接種量10％、裝液量24％、髮酵溫度27℃、髮酵時間10天，可穫得乙痠乙酯產量為3．32 g/L。調味酒中乙痠乙酯含量較高，清香濃鬱，可用于基礎酒勾兌生產成品汾酒。研究為優質乙痠乙酯調味酒的生產及汾酒擴大生產提供瞭參攷。
이이상한손효모위균충，분주대곡위원료진행을산을지조미주단균주발효，재단인소시험기출상，채용향응면분석법우화을산을지조미주적발효공예조건。선취접충량、발효시간、발효온도화장액량위자변량，이을산을지함량위향응치，응용Box-behnken시험설계건립이차회귀방정적수학모형，득출을산을지조미주발효적우화공예조건：접충량10％、장액량24％、발효온도27℃、발효시간10천，가획득을산을지산량위3．32 g/L。조미주중을산을지함량교고，청향농욱，가용우기출주구태생산성품분주。연구위우질을산을지조미주적생산급분주확대생산제공료삼고。
Optimize the fermentation conditions of ethyl acetate (EA)flavoring liquor using response surface methodology (RSM)based on single factor experiment with Hansenula anoamla and Fen wine Daqu in process of fermentation.Select inoculating amount,fermentation time,fermentation tempera-ture and loading volume as independent variables,EA content as response value,utilize Box-behnken to set up the mathematical model of quadratic regression equation.Finally,the best fermentation con-ditions for EA flavoring liquor are as follows:10% inoculating amount,24% loading volume,fermen-tation temperature of 27 ℃,fermentation time of 10 days,the yield of EA is 3.32 g/L.The EV con-tent is higher and the flavoring liquor is with rich fragrance in flavoring liquor,which could be used for blending the basis wine in order to produce Fen wine product.The research will provide references for manufacture of high-quality EA flavoring liquor and expanded production of Fen wine liquor.
