| 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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| 引用本文： | 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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| 作者姓名： | 黄光建 徐学锋 郭梅君 廖振林 杨幼慧 |
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| 作者单位： | 1 华南农业大学 食品学院;1 华南农业大学 食品学院;2 广东省九江酒厂有限公司;1 华南农业大学 食品学院;1 华南农业大学 食品学院 |
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| 基金项目： | 广东省科技计划项目（2008B021100019） |
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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.
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| 关 键 词： | 豉香型白酒 香醅配方 D-最优设计 |
| 收稿时间： | 1/6/2013 12:00:00 AM |
Application of D-Optimal Mixture Design in the Flavoring Fermented Grains Optimization of Soybean-Flavor Liquor |
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| Institution: | 1 College of Food Science, South China Agricultural University,;1 College of Food Science, South China Agricultural University,;2 Guangdong Jiujiang Distillery Company Limited,;1 College of Food Science, South China Agricultural University,;1 College of Food Science, South China Agricultural University, |
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| 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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| Keywords: | soybean-flavor liquor flavoring fermented grains formulation D-optimal design |
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