黑果腺肋花楸-桤叶唐棣复合米酒的研制  

Development of Aronia Melanocarpa-Amelanchier Alnifolia Compound Rice Wine

作　　者：刘晓明[1] 刘盛[2] 姜贵全[2,3] 张卓睿 LIU Xiaoming;LIU Sheng;JIANG Guiquan;ZHANG Zhuorui(Weifang University of Science and Technology,Shouguang 262700,China;College Forestry,Beihua University,Jilin 132013,China;Jilin Juncaotang Biotechnology Company,Jilin 132013,China)

机构地区：[1]山东潍坊科技学院,山东寿光262700 [2]北华大学林学院,吉林吉林132013 [3]吉林市菌草堂生物技术有限公司,吉林吉林132013

出　　处：《食品科技》2022年第10期141-147,共7页Food Science and Technology

基　　金：吉林省创新创业人才资助项目(2021Y035);吉林市科技创新发展计划项目(20200502085);北华大学林学院培育基金项目(PYJJ201911)。

摘　　要：以桤叶唐棣、黑果腺肋花楸和糯米为主要原料,制备黑果腺肋花楸-桤叶唐棣复合米酒。通过单因素试验考察了混合果浆添加量、酒曲添加量、发酵温度和发酵时间对复合米酒酒精度、感官评分和花青素含量的影响,并在单因素试验基础上,利用正交试验优化了发酵工艺条件,同时检测分析了黑果腺肋花楸-桤叶唐棣复合米酒的抗氧化性。结果表明,最佳发酵工艺条件为:混合果浆添加量为55%、酒曲添加量为1.2%、发酵温度为27℃、发酵时间为5 d,按此条件所制得的复合米酒酒精度(11.5±0.12)%vol、感官评分(83±0.14)分、花青素含量(76.02±0.37)mg/100 mL。另外,黑果腺肋花楸-桤叶唐棣复合米酒原液的DPPH自由基清除率为(91.3±0.17)%、还原力吸光度值为1.899±0.15,表明其具有一定的抗氧化性。The study developed a new compound rice wine with Amelanchier alnifolia,Aronia melanocarpa and glutinous rice as raw materials.The effect of mixed fruit juice addition,liqueur koji addition,fermentation temperature,fermentation time on alcohol content,sensory evaluation and anthocyanins content of Aronia melanocarpa-Amelanchier alnifolia compound rice wine were investigated by single factor tests.On the basis of single factor test,the orthogonal experiment was carried out to determine the optimal conditions of fermentation,and antioxidant capacity of the compound rice wine were evaluated.The results showed that the optimum condition were as follows:mixed fruit juice addition 55%,liqueur koji addition 1.2%,fermentation temperature 27℃and fermentation time 5 d.Under the condition,the alcohol content of the compound rice wine could reach(11.5±0.12)%vol,the sensory score was(83±0.14)points and the anthocyanins content was(76.02±0.37)mg/100 mL.The results of antioxidant experiment showed that the maximum DPPH free radical scavenging rate was(91.3±0.17)%,the absorbance of the reducing power was 1.899±0.15,it was verified Aronia melanocarpa-Amelanchier alnifolia compound rice wine had good antioxidant capacity.

关 键 词：黑果腺肋花楸 桤叶唐棣 米酒 工艺优化 抗氧化性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]