紫薯糯米酒酿制工艺优化及其品质分析  

Optimization of Brewing Process and Analysis of Quality about Purple Potato and Glutinous Rice Wine

作　　者：吴海霞[1] 马国刚[1] WU Haixia;MA Guogang(Department of Life Science,Shanxi Key Laboratory of Characteristic Agro-products Processing,Yuncheng University,Yuncheng,Shanxi 044000,China)

机构地区：[1]运城学院生命科学系特色农产品加工山西省重点实验室,山西运城044000

出　　处：《农产品加工》2021年第20期49-53,共5页Farm Products Processing

基　　金：山西省高等学校科技创新项目(2019L0865);运城学院院级科研项目(CY-2020030,CY-2018017);山西省“1331”工程重点学科项目(098-091704);运城学院学科群学科研究项目(XK-2018001,XK-2019034)。

摘　　要：以糯米和紫薯为原料,经糖化、发酵工艺进行紫薯糯米酒的酿制,对发酵工艺条件进行优化,并对其品质进行分析。分别从酒曲种类及其添加量、酵母种类及其添加量、米薯比例、发酵温度和发酵时间等方面进行单因素试验,并进行响应面优化分析,得到紫薯糯米酒酿制的最佳工艺条件为将糖化后的紫薯和糯米(1.30%的苏州蜂蜜牌甜酒曲)以2∶1比例混合,添加0.04%安琪果酒专用酵母,于25℃下发酵7 d,所得成品酒酒精度为11.44%Vol,花色苷含量30.26μg/mL,还原糖含量3.7 g/L,总酸含量6.0 g/L,色谱分析结果表明其中主要存在16种香气成分,所得紫薯糯米酒酒体柔和、颜色鲜亮,具有紫薯特有香味。Purple potato and glutinous rice were used as the main materials to brew the wine by saccharifying and fermentation.The fermentation process of the wine was optimized and its quality was analyzed.Based on the single factor experiments,the response surface experiments were made.The best brewing process was as follows,the Suzhou bee brand koji as saccharifying agent and amount 1.30%,ratio of rice to potato 2∶1,the fermentation temperature 25℃and fermentation time 7 d.Under the brewing condition,the wine quality was the best.The alcohol degree was 11.44%Vol,the content of reducing sugar was 3.7 g/L,the content of total acids was 6.0 g/L,and content of anthocyanin was 30.26μg/mL,and the aroma components were analyzed by gas chromatography-mass spectrometry.The wine had a bright color and special potato flavor.

关 键 词：紫薯糯米酒 工艺优化 花色苷 香气成分 

分 类 号：TS262.4[轻工技术与工程—发酵工程]