摘要
研究了以大米为原料发酵得到的米酒为酒基,浸泡火麻仁制作火麻仁酒的工艺条件。首先通过单因素试验分别考察了火麻仁的颗粒度、火麻仁的添加量、浸泡时间、浸泡温度对火麻仁酒感官评价的影响,然后采用Design-Expert软件中心组合设计法设计正交试验,通过响应面分析法获得了火麻仁酒酿制的最佳工艺条件为:火麻仁的颗粒度25目、火麻仁的添加量32%、浸泡时间5.5d、浸泡温度23℃。利用本工艺制作的火麻仁酒色泽亮黄、诸香和谐纯正、火麻仁甘味与米酒甜味协调适中、口感良好、风格独特。
This research mainly studied the brewing technology the Fructus cannabis steeping wine, which took the rice wine as the liquor base. The effects of the granularity of Fructus cannabis, the addition of Fructus cannabis, the soaking time, the soaking temperature on the sensory evaluation of the Fructus cannabis steeping wine were determined respectively by the single factor experiments, on which the orthogonal experiments were designed by the central composite design of Design-Expert soft. And the optimum brewing conditions of the Fructus cannabis steeping wine were obtained as follows： 1.25 mm for the granularity of Fructus cannabis, 32% for the addition of Fructus cannabis, 5.5 days for the soaking time and 23℃for the soaking temperature. The Fructus cannabis steeping wine obtained under the condition was bright yellow, good for taste, aroma harmonious and has a particular flavor of fructus cannabis.
出处
《食品科技》
CAS
北大核心
2012年第3期139-142,共4页
Food Science and Technology
关键词
火麻仁
配制酒
浸泡
响应分析法
Fructus cannabis
steeping wine
soak
response surface methodology
