[唐鑫; 吴灿; 夏延斌] College of Food Science Technology, Hunan Agricultural University, National R and D Center For Vegetable Processing, Changsha 410128, China
通讯机构：
College of Food Science Technology, Hunan Agricultural University, National R and D Center For Vegetable Processing, China
Response surface methodology was applied to optimize fermentation parameters for lotus rice-wine production. On the basis of single factor experiments, the fermentation time, wheat koji inoculums size, and temperature on the yield of alcohol were selected as main factors for further test. A regression model for the yield of alcohol was established using a Box-Behnken design involving the above three factors at three levels. Results showed that the optimal fermentation parameters were as follows: fermentation time 14days, inoculums size 1.0%, and temperature 30°C. Under these conditions, th...
