南五味子药酒发酵条件优化  

Optimization of fermentation condition for Schisandra sphenanthera Rehd. Et Wils medicated wine

作　　者：王少杰[1] 杨敏[1] 于新[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《广东农业科学》2013年第1期109-113,共5页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2010B020312015)

摘　　要：以中药南五味子为原料,以发酵液中酒精度、游离氨基酸含量及感官评价结果为指标,运用单因素试验和正交试验设计研究其发酵技术条件;同时进行南五味子直接发酵和提取有效成分后药渣发酵的工艺对比研究。结果显示,当发酵温度为32℃、接种量为0.5%、初始糖度为24%、pH值为5.0、发酵时间为7 d时,所得发酵液的酒精度为9°(V/V),游离氨基酸含量达每100 mL0.0714 g;直接发酵与药渣发酵的酒精度相同,游离氨基酸含量和感官评价方面,两者结果相近,但药渣发酵过程明显容易控制。With dried fruit of Schisandra sphenanthera Rehd. Et Wils. as the main raw material, and the content of alcohol, free amino acids in fructus schisandrae sphenantherae fermented liquid and the sensory evaluation as the indices, the optimization of the fermentation condition for S. sphenanthera Rehd. Et Wils medicated wine was explored through single factor test and orthogonal test. At the same time, comparative study on the fermentation process of direct fermentation of S. sphenanthera Rehd. Et Wils and fermentation dregs of decoction after extracting the effective components was carried out. The results showed that at the condition of fermentation temperature for 32℃, 0.5% inoculated quantity, the initial brix for 24%, pH value of 5.0, fermentation time for 7 d, the alcohol in fermented liquid was up to 9° （V/V）, and the free amino acid content in the production was 0.0714 g per 100 mL. At the condition of direct fermentation and fermentation dregs of decoction, the alcohol content was the same, free amino acid contents and sensory evaluation were similar, while the fermentation of dregs of decoction were significantly easier to control.

关 键 词：南五味子 药酒 发酵 正交试验 酒精度 游离氨基酸 

分 类 号：TS262.91[轻工技术与工程—发酵工程]