藜麦松露糯米复配饮料酒发酵工艺优化  

Optimization of Fermentation Technology for the Compound Alcoholic Beverage of Quinoa,Truffle and Glutinous Rice

作　　者：李翔[1] 胡海洋[1] 龚晓源 蒋方国 邓杰 徐漪沙 周闯[1] LI Xiang;HU Hai-yang;GONG Xiao-yuan;JIANG Fang-guo;DENG Jie;XU Yi-sha;ZHOU Chuang(Key Laboratory of Coarse Cereals,Ministry of Agriculture,Chengdu University,Chengdu 610106,Sichuan,China;Market Supervision and Administration Bureau of Hanyuan County,Ya'an 625300,Sichuan,China)

机构地区：[1]成都大学农业部杂粮重点实验室,四川成都610106 [2]雅安汉源县市场监督管理局,四川雅安625300

出　　处：《食品研究与开发》2022年第15期87-93,共7页Food Research and Development

基　　金：四川省科技厅重点研发项目(22ZDYF3582);成都市科技局技术创新研发项目(2021-YF05-1724-SN、2021-YF05-00616-SN)。

摘　　要：该文采用甜酒曲发酵以藜麦、松露和糯米制成的复合底物,以感官评分、酒精度及总酸含量为指标,通过单因素试验探究藜麦与糯米质量比、甜酒曲添加量和加水量对藜麦松露糯米复配饮料酒发酵的影响,利用响应面法优化发酵工艺,并对营养指标进行测定。结果表明:藜麦与糯米总质量100.0 g,在藜麦与糯米质量比1∶3、甜酒曲添加量1.0 g、加水量73.0 g、松露添加量2.0 g、发酵温度28℃、发酵时间48 h的工艺下制得的成品感官评分为84.06、酒精度1.02%vol、总酸含量1.30 g/L、pH3.72±0.16、可溶性固形物含量(24.20±0.07)%、总糖含量(11.93±0.25)g/100 g、脂肪含量(2.34±0.22)g/100 g、蛋白质含量(6.85±0.51)g/100 g、菌落总数(24±5)CFU/mL、大肠杆菌未检出。此产品营养丰富且滋味浓郁、酸甜适口、生产工艺易于控制。Sweet koji was used to ferment a compound substrate made of quinoa,truffle and glutinous rice.Taking sensory scores,alcohol content and total acid content as indicators,a single-factor experiment was conducted to explore the effects of the weight ratio of quinoa and glutinous rice and the amounts of koji and water added on the fermentation of a quinoa-truffle-glutinous rice compound alcoholic beverage.Response surface methodology was used to optimize the fermentation process.Finally,nutritional indicators were determined.The results showed that the total weight of quinoa and glutinous rice was 100.0 g,the amount of truffle added was 2.0 g,the mass ratio of quinoa and glutinous rice was 1∶3,the amount of sweet koji added was 1.0 g,the amount of water added was 73.0 g,the fermentation temperature was 28℃,and the fermentation time was 48 h.The sensory score of the finished product was 84.06,alcohol content 1.02%vol,total acid content 1.30 g/L,pH value 3.72±0.16,soluble solid content(24.20±0.07)%,total sugar(11.93±0.25)g/100 g,fat(2.34±0.22)g/100 g,protein(6.85±0.51)g/100 g,total number of colonies(24±5)CFU/mL,and Escherichia coli were not detected.This product was rich in nutrition and taste,sweet and sour palatable,and had an easy-to-control production process.

关 键 词：响应面 藜麦 松露 糯米 饮料酒 发酵工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]