沙米酒液态发酵工艺优化及抗氧化活性  

Optimization of Liquid-State Fermentation Conditions for Sand Rice Wine and Antioxidant Capacity

作　　者：徐贵静 王新本 贾孝荣 XU Guijing;WANG Xinben;JIA Xiaorong(Lanzhou Guchi Biotechnology Co.,Ltd.,Lanzhou 730050)

机构地区：[1]兰州古驰生物科技有限公司,兰州730050

出　　处：《食品工业》2022年第3期59-63,共5页The Food Industry

摘　　要：研究以沙米和大米为原料,应用液态发酵技术,在单因素试验的基础上,利用响应面试验设计对沙米酒的液态发酵工艺参数进行优化。采用Design-Expert设计软件对结果进行分析,结果表明,沙米酒的液态发酵最佳工艺参数为沙米添加量15.5%、料液比1∶5(g/mL)、发酵温度29℃、发酵时间7 d,在此条件下生产的沙米液态酒的酒精度为9.6%vol,四个因素与沙米酒的酒精度之间建立的回归模型均为极显著,因此可用于实际生产。沙米酒对DPPH自由基、ABTS自由基的清除能力和抗氧化能力均显著高于对照组。This study reported the production of sand rice wine from liquid-state fermentation of sand rice and rice.Based on the singer factor experiments results,the fermentation condition of sand rice wine from liquid-state fermentation was optimized by response surface methodology.Using Design-Expert analysis,the results showed that the optimal fermentation condition was sand rice content of 15.5%,solid-liquid ratio of 1∶5(g/mL),fermentation temperature of 29℃and fermentation time of 7 days,and the alcohol concentration of the product was 9.6%vol.Multivariate regression analysis showed that the four factors all showed significant effect on the regression model,which could be used for practical predicition.The scavenging ability of DPPH free radical and ABTS free radical and antioxidant ability of sand rice wine were significantly higher than control group.

关 键 词：沙米 酒 液态发酵 响应面 抗氧化 

分 类 号：TS261.42[轻工技术与工程—发酵工程]