黄芪黍米黄酒酿造工艺研究  

Study on Brewing Technology of Yellow Wine with Astragalus Membranaceus and Millet

作　　者：赖敏辉 姬中伟[1] 蒋飞 刘双平[1] 周志磊[1] 韩笑[1] 高媚 毛健[1,3] LAI Minhui;JI Zhongwei;JIANG Fei;LIU Shuangping;ZHOU Zhilei;HAN Xiao;GAO Mei;MAO Jian(National Engineering Laboratory for Cereal Fermentation Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Shanxi Xutai North Brewing Co.,Ltd.,Xinzhou 034300,China;National Engineering Research Center for Huangjiu,Shaoxing 312000,China)

机构地区：[1]江南大学食品学院,粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]山西旭泰北方酿酒有限公司,山西忻州034300 [3]国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《食品科技》2020年第3期93-99,共7页Food Science and Technology

基　　金：十三五国家重点研发计划项目(2018YFD0400401;2016YFD0400504;2017YFD0400103)。

摘　　要：为获得具有黄芪典型功能和风味的黄芪黍米黄酒,文章对黄芪起始添加时间和添加量进行工艺优化,确定了黄芪黍米黄酒最佳酿造工艺。实验结果表明:黄芪最佳添加时间为发酵24 h后,添加量为7%,发酵20 d后酒精度可达16.6%vol,功能成分黄酮和黄芪甲苷含量分别为37.3、21.49 mg/L,风味化合物总量相较于对照组增加了34.13%,酿造的黄酒酸甜适中,风味良好,具有黄芪特有的风味。In order to obtain Astragalus memJbranaceus millet yellow wine with typical function and flavor of Astragalus membranaceus,the optimal brewing technology of Astragalus membranaceus millet yellow wine was determined by optimizing the initial adding time and amount of Astragalus memJbranaeeus.The results showed that the best adding time of Astragalus membranaeeus was 24 hours after fermentation,the adding amount was 7%,the alcohol content could reach 16.6% vol after 20 days of fermentation,the content of flavonoids and astragaloside were 37.3 mg/L and 21.49 mg/L respectively,the total amount of flavor compounds increased by 34.13% compared with the control group,and the fermented yellow wine had good taste and distinctive flavor.

关 键 词：黄芪 黍米黄酒 酿造 

分 类 号：TS262.4[轻工技术与工程—发酵工程]