碎米刺五加养生酒的工艺研究  

Processing technology of acanthopanax rice wine

作　　者：李健[1] 刘丹[1] 张若男 刘宁[1] 陈姝娟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]黑龙江护理高等专科学校,黑龙江哈尔滨150036

出　　处：《中国酿造》2010年第11期183-186,共4页China Brewing

摘　　要：采用粳米碎米为原料,以米曲霉为糖化剂,接种清酒酵母后发酵,将所酿制成的清酒作为酒基,通过超声波辅助技术浸提刺五加,调配制得养生酒。并以刺五加黄酮为指标,在单因素试验的基础上采用正交试验对刺五加的浸提条件进行优化,确定刺五加的最佳浸提条件分别为料液比1∶35,超声时间30min,超声温度60℃,超声功率96W。Using broken non-glutinous rice as raw material and Aspergillus oryzae as saccharifying agent, the rice wine was brewed by sake yeast. Then, a health wine was produced from the rice wine with the addition of acanthopanax extract which was prepared by ultrasonic assisted extraction. Based on the results of single factor test, the extraction conditions of acanthopanax extract were optimized by orthogonal test using the acanthopanax flavonoids as index and confirmed as follows： the ratio of material and water was 1：35, the extraction time was 30 min, the extraction temperature 60℃, and the ultrasonic power was 96 w.

关 键 词：碎米 超声波辅助提取 刺五加 养生酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程]