Food and Fermentation Industries >

2013 , Vol. 39 >Issue 12: 119 - 122,127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.022

Food and Fermentation Industries

Optimization of the Luzhou-flavor liquor's initial fermentation factors with sorghum of Lunuo 8 in response surface method

  • TIAN Dian-mei ,
  • ZHANG Liang ,
  • HUO Dan-qun ,
  • AO Zong-hua ,
  • YANG Ping ,
  • TU Rong-kun ,
  • DING Hai-long
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Online published: 2013-12-25

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Abstract

Using Lunuo 8 sorghum as the raw material,the initial fermentation factors were selected and optimized with the P-B experiment,the steepest climbing experiment,and the Box- Behnke experiment. The optimized fermentation starting factors of Lunuo 8 sorghum were as follows: dosage of sorghum was 19. 7%( of distilled grains), dosage of Daqu was 19. 6( of sorghum) and starting acidity was 1. 89. Through production verification,it was found that after the fermentation starting factors' optimization,there were 0. 2 g / L of increase of ethyl caproate output and 0. 2 of decrease of the proportion of ethyl-actate and ethyl-caproate,and the evaluation results were cleaner,and the aroma was stronger.

Key words： response surface method; Luzhou-flavor liquor; initial fermentation factors

Cite this article

TIAN Dian-mei , ZHANG Liang , HUO Dan-qun , AO Zong-hua , YANG Ping , TU Rong-kun , DING Hai-long . Optimization of the Luzhou-flavor liquor's initial fermentation factors with sorghum of Lunuo 8 in response surface method[J]. Food and Fermentation Industries, 2013 , 39(12) : 119 -122,127 . DOI: 10.13995/j.cnki.11-1802/ts.2013.12.022

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