玛咖发酵酒工艺优化  

Optimization of fermentation process for Maca wine

作　　者：涂行浩[1,2] 张弘[1] 郑华[1] 张雯雯[1] 宋国彬[1] 徐涓[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所,云南昆明650224 [2]中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《食品与发酵工业》2015年第1期156-161,共6页Food and Fermentation Industries

基　　金：国家林业公益性行业科研专项(201004028)

摘　　要：将玛咖单独发酵制备保健酒,可充分利用其多种醇溶性功效成分,避免同其他中药材混合而导致的功能模糊。实验中采用响应面法对温度、料液比、酵母接种量等因素进行了优化,确定玛咖酒的最佳发酵工艺条件为:发酵温度25℃、料液比1∶8、酵母接种量0.95%。在该条件下,乙醇产量为41.16 m L/100g,芥子油苷浸出率57.53%、生物碱浸出率42.71%。所得产品酒体呈棕红色,色泽均匀,略带醇香,具玛咖特殊气味,氨基酸组成合理,卫生指标良好,符合现代人的健康理念要求。The production of health wine fermented by Maca only was a better way to develop functions from the alcohol solubles and avoid unclear effects from the mixture of maca and some other Chinese herbs. Therefore, parame- ters such as temperature, solid-to-liquid ratio and yeast inoeulum size were optimized by response surface methodolo- gy. The best processing for the wine fermentation could be launched at the temperature of 25 ℃ , solid-to-liquid ratio of 1：8 and the yeast inoculum size of 0.95%. Under the conditions, it reached the alcohol production of 41.16mL/ 100g, the glucosinolates leaching rate of 57.53% and the alkaloids leaching rate of 42.71%. The product looked with the uniform brown and red. It smelled a slightly mellow and special flavor of maca. With the appropriate compo- sition of amino acids and qualification of health indicators, it was available to meet the current idea of health.

关 键 词：玛咖 发酵 乙醇产量 芥子油苷浸出率 

分 类 号：TS261.4[轻工技术与工程—发酵工程]