响应面法优化蒲公英黄酒酿造工艺的研究  

Optimization of Fermentation Technology of Dandelion Rice Wine by Response Surface Methodology

作　　者：邢爽 董书甲 蒲顺昌 Xing Shuang;Dong Shujia;Pu Shunchang(Department of Biology and Food Engineering,Bozhou University,Bozhou Anhui236800,China;Engineering Research Center for Liquor Blending,Bozhou University,Bozhou Anhui 236800,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]养生型配制酒亳州市重点实验室,安徽亳州236800

出　　处：《衡阳师范学院学报》2022年第6期53-58,共6页Journal of Hengyang Normal University

基　　金：安徽省教育厅高校自然科学研究项目(KJ2021A1142);2021年安徽省大学生创新创业训练计划项目(S202112926043、S202112926044)。

摘　　要：将蒲公英与黄酒的发酵工艺进行有机结合,优化蒲公英黄酒酿造工艺,以期得到香气浓郁独特、风味醇厚优良的营养酒类饮品。利用经过热水浸提蒲公英全草制备的浸提液替代水酿造蒲公英黄酒,采用响应面的实验方法优化酿造工艺。最佳酿造工艺为蒲公英浸提液浓度1:60 g/mL、蒲公英浸提液添加比例138.03%(mL/g总原料)、发酵温度18℃,发酵时间9 d。在此工艺条件下酿造所获得的黄酒发酵较完全,酒度为7.1%vol,黄酮含量为865.16 mg/L,残糖含量为7.14 g/L,酒体澄清呈黄褐色,有蒲公英的香气特征,口感独特。The fermentation process of rice wine and dandelion was organically combined to optimize the brewing process of dandelion rice wine, in order to obtain a nutritional wine beverage with strong and unique aroma and mellow flavor. Methods: The whole dandelion grass was extracted by hot water to obtain the extract, which replaces water and was used to brew rice wine. Then optimizing the brewing process using the single-factor response surface combined experimental method. Results: The optimum brewing process was as follows,the concentration of dandelion extract was 1:60 g/mL, the addition ratio of dandelion extract was 138.03%(ml/g total raw material), the fermentation temperature was 18℃, and the fermentation time was 9 d. Conclusion: Under this technological condition, the rice wine obtained by brewing was thoroughly fermented, the alcohol content was 7.1%vol, the content of flavonoids was 865.16 mg/L,the residual sugar content was 7.14 g/L, and the wine was clear and yellowish brown, with the aroma characteristics of dandelion and unique taste.

关 键 词：蒲公英 黄酒 黄酮 酒度 响应面 

分 类 号：Q815[生物学—生物工程]