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投稿时间：2018-09-15
投稿时间：2018-09-15
中文摘要: 以酿酒酵母为发酵剂，洋葱、大豆为原料进行洋葱豆浆酒的酿制。在单因素试验的基础上，选取白砂糖添加量、洋葱汁添加量、接种量及发酵时间4 个因素，以洋葱豆浆酒的感官评分为响应值，采用Box-Behnken 中心组合试验设计建立数学模型，进行响应面试验。结果表明，洋葱豆浆酒最优的发酵工艺条件为：白砂糖添加量12.9%、洋葱汁添加量3.8%、接种量0.27%、发酵时间3.5 d；在此条件下可获得色泽微黄、透明，豆香、葱香与酒香和谐，酒体丰满圆润的洋葱豆浆酒。
Abstract:Using Saccharomyces cerevisiae as fermentation starter，onion soymilk liquor was produced by the raw materials of onion and soybean.Based on the single-factor tests，the impact of sugar addition，onion juice addition，inoculums concentration，and fermentation time on sensory evaluation of onion soymilk liquor were investigated. The corresponding mathematical models were established by Box-Behnken design. The results showed that the optimal fermentation conditions were determined as follows：sugar addition 12.9%，onion juice addition 3.8%，inoculums concentration 0.27%and fermentation time 3.5 d. Under the optimized conditions，onion soymilk liquor had round and full bodied，and represented light yellow transparent，harmonious taste of bean，onion and wine flavor.
keywords: onion soymilk liquor flavoring substance response surface methodology sensory evaluation fermentation process
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