山茱萸黄酒发酵工艺的优化研究  

Optimization of Fermentation Process of Chinese Rice Wine from Cornus officinalis

作　　者：李少华[1] 李申 李翠翠[2] LI Shao-hua;LI Shen;LI Cui-cui(Henan Polytechnic,Zhengzhou 450046,Henan,China;School of Zhang Zhongjing Healthcare and Food,Nanyang Institute of Technology,Nanyang 473000,Henan,China)

机构地区：[1]河南职业技术学院,河南郑州450046 [2]南阳理工学院张仲景康养与食品学院,河南南阳473000

出　　处：《食品研究与开发》2021年第22期125-130,共6页Food Research and Development

基　　金：河南省科技厅科技攻关项目(212102110330)。

摘　　要：为优化山茱萸黄酒的发酵工艺,将山茱萸提取液经降酸、脱涩处理后加入糯米中,在黄酒曲的作用下进行发酵。以山茱萸黄酒的理化指标、感官评分、活性成分含量为依据,通过单因素和正交试验确定山茱萸黄酒的最优发酵工艺条件:山茱萸浸提液与干糯米液料比4∶7(mL/g)、酒曲添加量2.0%、酵母添加量0.25%、发酵时间7 d。该工艺下酿造的黄酒酒精度、总糖、总酸、非糖固形物含量和感官指标均符合国家相关标准,属于半甜型黄酒,黄酒中多糖、山茱萸皂甙含量分别为31.12 g/L和0.046 g/L。In order to optimize the fermentation procedure of Chinese rice wine from Cornus officinalis,C.officinalis extracts were treated for reducing their acid content and for astringency removal,added into glutinous rice,and fermented under the action of yellow ice wine koji.Using single-factor and orthogonal array designs based on the physicochemical index,sensory score,and active component content of the resulting Chinese rice wine from C.officinalis,it was determined that the optimal fermentation conditions for the production of this wine should include a 4∶7(mL/g)C.officinalis extract to dry glutinous rice ratio,2.0%yellow ice wine koji,0.25%yeast supplementation,and a 7-day fermentation time.The alcohol,total sugar,total acid and non-sugar solid contents,together with the sensory indexes of the Chinese rice wine from C.officinalis obtained under this technology were in line with the relevant national standards.Its polysaccharide and C.officinalis saponin contents were 31.12 g/L and 0.046 g/L,respectively.

关 键 词：山茱萸 黄酒 发酵工艺 单因素试验 正交优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]