摘要
采用响应面法对人工窖泥生产工艺参数进行优化,通过单因素试验确定影响人工窖泥发酵的几个主要因素(黄泥添加量、水分含量、p H、发酵时间),以及这四个因素的取值范围。以窖泥的感官品质和微生物功能菌数量的综合得分为评判指标,通过Box-Behnken中心组合设计及响应面法(RSM)优化人工窖泥的生产工艺参数,结果得到人工窖泥的最佳生产工艺为黄泥添加量为83%、水分含量为55%、p H为5.56、发酵时间为70d,在此条件下生产的人工窖泥综合得分为86.9,与预测值接近,品质较优。
The parameters of the production technology of man-made pit mud were optimized by response surface method,several main factors（claycontent,watercontent,pHvalueandfermentationtime）affectingman-madepitmudfermentationwasdeterminedbysinglefactor test and the range of four factors.The evaluation index is the comprehensive score of sensory quality and the number of functional bacteria inpitmud,thecentralcompositedesignandresponsesurfacemethod（Box-BehnkenRSM）parameteroptimizationofproductionprocessof man-made pit mud,the best production technology of man-made pit mud showed：the addition of clay was 83% and the water content is 55%,the pH value is 5.56,the fermentation time is 70d, the comprehensive score of man-made pit mud in these conditions is 86.9, close to the predicted value and has a better quality.
出处
《酿酒》
CAS
2014年第6期70-73,共4页
Liquor Making
基金
四川省经济和信息化委员会2013重点理论研究课题项目
关键词
人工窖泥
生产工艺
响应面法
工艺优化
man-made pit mud
production technology
response surface methodology
process optimization
