黑糯米保健酒工艺研究  

Technology of black glutinous rice health wine

作　　者：齐琦[1] 母应春[2] 禹晓婷 苏伟[2] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2017年第7期182-186,共5页China Brewing

基　　金：贵州省农业攻关计划(黔科合支撑[2016]2541号)

摘　　要：以黑糯米以及枸杞、山药、覆盆子等12种药食同源物质为原料进行发酵制作黑糯米保健酒,通过单因素和正交试验对黑糯米保健酒的酿造工艺进行优化,从而确定黑糯米保健酒的最佳发酵工艺参数。试验结果表明,最佳工艺条件为混合药材添加量1.5%,酒曲添加量0.20%,发酵时间6 d,发酵温度30℃。在此条件下可得到感官评分为85分,总黄酮含量为32.2μg/mL的黑糯米保健酒。Using black glutinous rice and the 12 kinds of homologous substances of medicine and food （including Chinese wolfberry, yam, raspberry, etc） as raw materials, the black glutinous rice health wine was developed. The brewing process of black glutinous rice health wine was optimized and determined by single factor and orthogonal experiments. The results showed that the optimum fermentation conditions were： mixed medicinal materials 1.5%, distiller＇s yeast 0.20%, fermentation time 6 d and temperature 30 ℃. Under the conditions, the sensory score of the glutinous rice health wine was 85 and the total flavonoid content was 32.2 μg/ml.

关 键 词：黑糯米保健酒 黄酮 发酵工艺 

分 类 号：TS262.91[轻工技术与工程—发酵工程]