D-最优混料设计在豉香型白酒香醅优化中的应用

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86g/L,与预测值基本一致....

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Bibliographic Details
Published in华南农业大学学报 Vol. 34; no. 3; pp. 427 - 430
Main Author 黄光建 徐学锋 郭梅君 廖振林 杨幼慧
Format Journal Article
LanguageChinese
Published 华南农业大学食品学院,广东广州,510642%广东省九江酒厂有限公司,广东佛山,528203 2013
Subjects
D-最优设计
豉香型白酒
配方
香醅
D-optimal design
豉香型白酒
D-最优设计
soybean-flavor liquor
flavoring fermented grains formulation
香醅配方
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ISSN1001-411X

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Summary: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86g/L,与预测值基本一致.
Bibliography:44-1110/S
HUANG Guangjian,XU Xuefeng,GUO Meijun,LIAO Zhenlin,YANG Youhui（1 College of Food Science,South China Agricultural University,Guangzhou 510642,China;2 Guangdong Jiujiang Distillery Company Limited,Foshan 528203,China）
soybean-flavor liquor; flavoring fermented grains formulation; D-optimal design
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.
ISSN:1001-411X