食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
11期
93-97
,共5页
紫薯%响应面法%发酵
紫藷%響應麵法%髮酵
자서%향응면법%발효
purple sweet potato%response surface%fermentation
将紫薯替代部分糯米混合后，经发酵制得一种具有独特色泽、营养价值高的新型甜米酒。以发酵后甜酒的糖度，酸度，酒精度及感官指标为标准，通过单因素和响应面中Box-Behnken试验确定最佳配方为紫薯添加量（X1）25%，酒曲添加量（X2）为1.26%和发酵时间（X3）为70 h。此时的米酒具有浓郁的甜香，口感醇甜爽口，营养丰富。
將紫藷替代部分糯米混閤後，經髮酵製得一種具有獨特色澤、營養價值高的新型甜米酒。以髮酵後甜酒的糖度，痠度，酒精度及感官指標為標準，通過單因素和響應麵中Box-Behnken試驗確定最佳配方為紫藷添加量（X1）25%，酒麯添加量（X2）為1.26%和髮酵時間（X3）為70 h。此時的米酒具有濃鬱的甜香，口感醇甜爽口，營養豐富。
장자서체대부분나미혼합후，경발효제득일충구유독특색택、영양개치고적신형첨미주。이발효후첨주적당도，산도，주정도급감관지표위표준，통과단인소화향응면중Box-Behnken시험학정최가배방위자서첨가량（X1）25%，주곡첨가량（X2）위1.26%화발효시간（X3）위70 h。차시적미주구유농욱적첨향，구감순첨상구，영양봉부。
In this experiment, we partially replaced purple sweet potato with glutinous rice, mixed them together and fermented, through which a new and nutritious rice wine with a unique color could be created. Eveluated with a standard of sweetness, acidity, alcohol content of fermented sweet wine as well as sensory index, Box-Behnken experiment to determine the best formula for the added amount of purple potato (X1) 25%by single factor and response surface, add the amount of koji (X2) was 1.26%and fermentation time (X3) for 70 h. At this point the wine has a rich, sweet, sweet and refreshing taste of alcohol, nutrient-rich.
