蛹虫草客家娘酒炙酒工艺的优化  

Optimization of Broiling Techniques of Cordyceps Militaris Hakka Wine

作　　者：郑洋洋[1] 林捷[1] 张江凌[1] 李航宇[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《酿酒科技》2014年第9期59-61,64,共4页Liquor-Making Science & Technology

摘　　要：通过研究新制的蛹虫草客家娘酒的理化指标在70℃炙酒温度下随时间延长的变化趋势,结合感官评定,找出最佳炙酒条件。结果表明,经70℃处理4h的效果最好。对最佳处理样品进行虫草酸、多糖、虫草素、香气成分及微生物卫生指标分析,结果表明,炙酒对虫草酸、多糖和虫草素的含量影响不显著;香气成分中,醇的含量减少,酯的含量和种类都增加,酒的呈香从醇香向酯香转变;炙酒后菌落总数和大肠菌群指标符合黄酒卫生要求。The change trends of the physical and chemical indexes of Cordyceps militaris Hakka wine broiling at 70 ℃ were studied, and com-bined with sensory evaluation, the broiling conditions were optimized. The results showed that the best broiling condition was broiling at 70℃ for 4 hours. Then the content of cordycepic acid, polysaccharide, cordycepin, aroma components and microbes in the wine sample treated under the optimal conditions were analyzed. The results were as follows：after broiling, the content of cordycepic acid, polysaccharide and cordycepin al-most remained unchanged; the content of alcohol decreased, while the content and types of esters increased; the alcohol aroma of the wine changed into ester aroma;the total number of bacterial colonies and coliform group indexes met the sanitation requirements for yellow rice wine. （Trans. by HUANG Xiaoli）.

关 键 词：蛹虫草 蛹虫草客家娘酒 炙酒 黄酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]