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投稿时间：2021-02-09
投稿时间：2021-02-09
中文摘要: 为优化富含γ-氨基丁酸（γ-aminobutyric acid，GABA）的红小米黄酒酿造工艺参数，选择麦曲用量、酿酒曲用量、前发酵温度、前发酵时间、后发酵温度、后发酵时间6个因素进行均匀设计试验，以试验数据为训练样本，采用反向传播（back propagation，BP）神经网络建立红小米黄酒酿造工艺参数与GABA含量之间关系的数学模型，通过遗传算法对模型进行寻优求解。结果表明，富含GABA的红小米黄酒较优酿造工艺参数为麦曲用量10.35%，酿酒曲用量0.42%，前发酵温度24℃，前发酵时间6 d，后发酵温度14℃，后发酵时间70 d；在此条件下，GABA含量可达0.139 8 mg/mL。
Abstract:To optimize the brewing technology parameters of red millet huangjiu rich in γ-aminobutyric acid（GABA），the factors including the dosage of wheat starter，brewing raw starter，pre-fermentation temperature，pre-fermentation time，post-fermentation temperature and post-fermentation time were selected to implement a uniformly designed experiment.Taking the test data as training samples，the mathematical model of the relationship between the brewing process parameters and the GABA content of red millet huangjiu was established using the back propagation（BP）neural network.A genetic algorithm was used for optimal solution of the model.The results showed that the optimal brewing parameters of GABA-rich red millet huangjiu were as follows:wheat starter dosage 10.35%，brewing raw starter dosage 0.42%，pre-fermentation temperature 24℃，pre-fermentation time 6 d，post-fermentation temperature 14 ℃，and post-fermentation time 70 d.The GABA content could reach 0.139 8 mg/mL under these conditions.
文章编号：202117019 中图分类号： 文献标志码：
基金项目:南阳市2019年度市级重大科技专项（2019ZDZX10）
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