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投稿时间：2016-09-22
投稿时间：2016-09-22
中文摘要: 研究优化传统米酒中添加山药混合发酵制备山药米酒的方法。以拌曲加水量、山药添加量、发酵时间和发酵温 度 4 个单因素作为对山药米酒的口感、形态色泽和香气等特性影响的主要因素，运用响应面对其参数进行优化，结果表 明：通过单因素和响应面优化得到山药米酒混合发酵的最佳发酵工艺条件：拌曲加水量为 43 %，发酵时间为 65 h，山药 添加量为 5 %，发酵温度为 30 ℃。
Abstract:The preparation methods was studied in traditional rice wine add yam mixed fermentation of rice wine. Water added， yam added quantity， fermentation time and fermentation temperature of four single factor for yam rice wine aroma taste， in order to shape and color features such as the influence of the main factors， the parameters were optimized by response surface method， the results shown that the yam was obtained by single factor and response surface optimization optimal fermentation conditions of mixed fermentation of rice wine， the koji water content was 43 %， the fermentation time of 65 h， yam adding amount was 5 %， fermentation temper－ ature 30 ℃.
文章编号：201712016 中图分类号： 文献标志码：A
基金项目:河南省科技攻关项目（142102310266）
| Author Name | Affiliation |
| ZHOU Meng， YAN Zhen-min， CHENG Jiao-jiao， WEI Xin-jun* | College of Food Science， Henan Institute of Science and Technology， Xinxiang 453003， Henan， China |
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