正交试验优化咂酒半固态发酵工艺的研究

摘要

为了优化咂酒半固态发酵工艺,该试验以青稞为原料,基于单因素试验结果,以黄曲麸曲用量、发酵用水量、前发酵温度和后发酵时间为考察因素,设计了4因素3水平正交试验.结果表明:咂酒半固态发酵工艺最佳条件为:麸曲用量10％、料液比1:2.0 (w/v)、前发酵温度27℃、后发酵时间为7d.在此条件下所产咂酒口感好、酒体醇厚、质量优异.%In order to optimize semi-solid state fermentation technique of Za-jiu, orthogonal experiment was used to optimize the fermentation conditions based on single factor experiment. The optimal fermentation conditions were as follows: koji dosage 10%, the solid-liquid ratio 1:2.0(w/v), primary fermentation temperature 27℃ and the time of secondary fermentation 7d. Under these conditions, Za-jiu with high quality was obtained.