D-最优混料设计在豉香型白酒香醅优化中的应用

Application of D-Optimal Mixture Design in the Flavoring Fermented Grains Optimization of Soybean-Flavor Liquor

摘要: 为了探讨不同玉米、麸皮和丢糟配比对豉香型白酒香醅风味形成的影响，本研究在单因素试验基础上，应用D-最优混料设计，在玉米（4%~20%），麸皮（30%~50%）和丢糟（40%~60%）的限定配比水平条件下，形成不同的香醅配方组合.以香醅生成的总酯含量为响应值，采用Design-expert软件进行数据统计分析，通过建立回归方程及多目标响应面优化分析，获得优化的香醅配比为：玉米质量分数为7.22％、麸皮33.62％、丢糟59.16％，优化配方所得总酯含量为3.86 g/L，与预测值基本一致.

Abstract: The purpose of this research was to explore the effects of different proportions of corn, bran and waste lees on the flavor formation of fermented grains of soybean-flavor liquor. Based on the single-factor test, different flavoring fermented grains formulations were prepared using D-optimal mixture design, with corn of 4%-20%, bran of 30%-50% and waste lees of 40%-60%, which were evaluated by total ester. The results were analyzed by software Design-expert and an optimum formulation was attained by corn mass fraction of 7.22%, bran 33.62% and waste lees 59.16%. The total ester value was 3.86 g/L which was consistent with the predictive value.