金蝉花米酒发酵工艺优化  

Optimization of fermentation process of Cordyceps cicadae rice wine

作　　者：黄和升[1] 王海平[1] 陶书中[1] 王卫兵[1] 黄亚东[1] HUANG Hesheng;WANG Haiping;TAO Shuzhong;WANG Weibing;HUANG Yadong(Huai'an Key Laboratory of Brewing Project,Jiangsu Food&Pharmaceutical Science College,Huai'an 223005,China)

机构地区：[1]江苏食品药品职业技术学院淮安市酿酒工程重点实验室,江苏淮安223005

出　　处：《中国酿造》2021年第12期217-220,共4页China Brewing

基　　金：教育部民族文化传承与创新资源库项目(2017-10);淮安市酿酒工程重点实验室项目(HAP201905);江苏食品药品职业技术学院重点培育项目(JSFP2019001)。

摘　　要：以糯米和金蝉花为主要原料,通过微物发酵制作一种营养保健米酒,并采用单因素试验和正交试验优化金蝉花米酒发酵工艺。结果表明,最佳发酵工艺条件为:发酵时间5 d,发酵温度26℃,金蝉花添加量40 g/kg。在此优化条件下,金蝉花米酒的感官评分为94.0分,多糖含量为0.097 mg/mL,虫草酸含量为4.055 mg/mL。Using glutinous rice and Cordyceps cicadae as main materials,a nutritional and health care rice wine was produced by microbial fermentation,and the fermentation process of C.cicadae rice wine was optimized by single factor tests and orthogonal tests.The results showed that the optimal fermentation process conditions were obtained as follows:fermentation time 5 d,temperature 26℃,and C.cicadae addition 40 g/kg.Under the optimization condition,the sensory score,polysaccharide content and cordycepic acid content were 94.0,0.097 mg/ml and 4.055 mg/ml,respectively.

关 键 词：金蝉花 米酒 发酵工艺 多糖 虫草酸 

分 类 号：TS262.4[轻工技术与工程—发酵工程]