添加复方中药的红曲黄酒发酵条件优化  

The optimum fermentation conditions of the monascus rice wine using herbal medicine as auxiliary material

作　　者：吴仲[1] 张勋[1] WU Zhong ZHANG Xun(College of pharmacy, Fujian university of traditional Chinese medicine, Fujian Fuzhou 350122, China)

机构地区：[1]福建中医药大学药学院,福建福州350122

出　　处：《食品工程》2017年第2期40-43,49,共5页Food Engineering

基　　金：福建中医药大学重点学科专项(x2014111-学科)

摘　　要：借鉴传统闽派黄酒的发酵工艺,添加中药提取液共同发酵。通过单因素、正交试验等优化出中药提取工艺参数:料水比1∶12,提取时间1 h,提取3次;黄酒主发酵工艺参数:料水比1∶1.2,酵母添加量0.1%,主发酵温度28℃。在优化条件下发酵生产的黄酒,各项理化指标均符合国标GB/T 13662—2008中的要求,感官品质良好。Rice wine was produced by adding herbal medicine extracts at the beginning stage of production process, which was drawn on the experience of Fujian traditional rice wine fermentation process. Using a single factor experiment, orthogonal experiment analysis the rice wine fermentation process of alcohol content change, got the best brewing process parameters. The optimum technological conditions of extraction were 1 ： 12 solid-liquid ratio, extract time 1 h and extract 3 times; and the optimum technological condition of main fermentation prophase were 28 ℃,0.1% yeast inoculums and 1 ： 1.2 solid-liquid ratio. This obtained wine met the state standard of Chinese rice wine GB/T 13662-2008 and the organoleptic quality was improved.

关 键 词：中药 红曲黄酒 发酵 条件优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]