摘要
通过对糟醅中酒精度进行测定，结合单因素研究料液比、浸提时间、浸提温度、馏出液量对糟醅中酒精含量测定的影响。用Design—Expert8．0软件中的BBD中心组合实验设计对影响显著的3个实验测定条件进行响应面优化设计，对实验中的响应值R1（即酒精度）进行响应面分析，得到二次多项式回归拟合方程。结果表明，糟醅中酒精含量的测定优化条件为：料液比1：2．8，浸提时间30．00min，浸提温度40℃，电炉功率600-700W，馏出液量30．00mL。预测最优值为4．72919％vol，实际测量值为4．697％vol。
The effects of solids and liquid ratio, extracting time, extracting temperature, and distillate liquid volume on the measurement of alco- holicity in fermented grains were investigated by single factor test. Response surface optimized design of three measuring conditions significantly influencing the measurement had been done by BBD central composite experimental design with the Design-Expert8.0 software. And response surface analysis of the response value R1 （alcoholicity） was carried out to obtain a secondary and polynomial regression fitting equation. Finally the optimum measuring conditions were summed up as follows： the ratio of raw materials and liquid was 1：2.8, the extracting time was 30.00 min, the extracting temperature was at 40℃, electric furnace power was 600-700 W, and distillate liquid volume was 30.00 mL. The predicted opti- mum value was 4.72919 %vol and the actual measured value was 4.697 %vol.
出处
《酿酒科技》
北大核心
2013年第9期22-24,29,共4页
Liquor-Making Science & Technology
基金
四川省科技支撑项目<窖泥中微生物种群结构解析及其动态变化特征>(项目编号2011JZ0004)
<泸州老窖不同窖龄窖泥相关特征指标研究>(项目编号2012FZ0068)
成果转化项目<人工窖泥培养关键技术及产业化>(项目编号2012GC0032)
关键词
糟醅
酒精度
响应面分析
fermented grains
alcoholicity
response surface analysis
