Optimization of Bottling Fermentation Process of Draft Huangjiu by Response Surface Methodology

GE Songtao; SHOU Quanhong; HAN Wenfeng; WANG Lan; SHA Ruyi; WANG Zhenzhen; HU Puxin; MAO Jianwei

doi:10.13386/j.issn1002-0306.2022070247

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 278-284. > DOI: 10.13386/j.issn1002-0306.2022070247

GE Songtao, SHOU Quanhong, HAN Wenfeng, et al. Optimization of Bottling Fermentation Process of Draft Huangjiu by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(2): 278−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070247.

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Optimization of Bottling Fermentation Process of Draft Huangjiu by Response Surface Methodology

GE Songtao^{1, 2,},
SHOU Quanhong^{1, 2},
HAN Wenfeng^{1, 2},
WANG Lan³,
SHA Ruyi^{2, 4, ,},
WANG Zhenzhen^{2, 4},
HU Puxin^{1, 2},
MAO Jianwei^{1, 2}

1.
Huangjiu College, Zhejiang Industry Polytechnic College, Shaoxing 312000, China
2.
Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Hangzhou 310023, China
3.
National Engineering Research Center of Huangjiu, Shaoxing 312000, China
4.
Zhejiang University of Science and Technology, Hangzhou 310023, China

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Received Date: July 21, 2022
Available Online: November 13, 2022

Graphical Abstract

Abstract

Abstract

In order to increase the sensory evaluation score of bottling fermentation draft Huangjiu indicated by the national judges and young students, six factors of the fermentation (initial brix, water bath sterilization time, liquid filling amount, fermentation temperature, fermentation time, inoculation amount) were analyzed by Plackett-Burman tests in which three significant factors were screened as initial brix, fermentation temperature and time. Then the reasonable range of factors was determined by the steepest ascent method, and optimized by central composite design response surface test. The model was significant and therefore provided a good fit to the actual data and predicted responses. The results showed that the optimal initial brix, fermentation time, temperature, filling volume, 95 ℃ water bath and inoculum volume were 126 g/L, 20.5 ℃, 69.2 h , 195 mL, 2.5 h, 10 mL, respectively. Under the optimal conditions, the sensory evaluation score of bottling fermentation draft Huangjiu reached 96.6, which was better than that before tests.
- draft Huangjiu,
- Plackett-Burman,
- the steepest ascent method,
- response surface method,
- bottling fermentation,
- optimization of technics

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References (33)

References

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