枇杷花保健米酒酿造工艺的研究  

Production Process of Loquat Flower-Rice Wine

作　　者：陈明珠 伊秀兰 张龙婕 马周杰 CHEN Mingzhu;YI Xiulan;ZHANG Longjie;MA Zhoujie(College of Tea and Food Science,Wuyi University,Wuyishan,Fujian 354300,China)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300

出　　处：《酿酒科技》2023年第5期106-112,共7页Liquor-Making Science & Technology

基　　金：大学生创新创业训练计划项目(S202110397076)。

摘　　要：以莆田产枇杷花、糯米为主要原料,通过单因素试验和正交试验确定枇杷花保健米酒最佳酿造工艺条件,对成品米酒进行感官评价、营养成分分析和理化指标分析。由实验结果分析,枇杷花保健米酒酿造最佳工艺条件为:6%枇杷花添加量、甜酒曲添加量0.8%、60 h的前发酵时间、30℃的前发酵温度、料水比1∶1、发酵酵母0.02%、后发酵时间36 h、后发酵温度20℃。按最佳工艺制作的成品酒营养价值高、口感最佳,各项理化指标符合国家标准,成品酒中总黄酮含量为0.1909 mg/mL,具有保健功能。Taking loquat flower from Putian and glutinous rice as the main raw materials,the optimum production conditions of loquat flower-rice wine were determined by single factor tests and orthogonal test.And then sensory evaluation,nutritional composition analysis and physicochemical indexes analysis of the finished wine were carried out.The results showed that the optimum production conditions of loquat flower-rice wine were as follows:the addition amount of loquat flowers was 6%,the addition amount of saccharification starter was 0.8%,the pre-fermentation time was 60 h,the pre-fermentation temperature was 30℃,the ratio of material to water was 1∶1,the addition amount of yeast was 0.02%,the post-fermentation time was 36 h,and the post-fermentation temperature was 20℃.Under the above conditions,the finished wine had high nutritional value and the best taste.The physicochemical indexes met the national standards.The total flavonoids content of the finished wine was 0.1909 mg/mL,which had healthcare function.

关 键 词：枇杷花 米酒 酿造工艺 正交试验 黄酮含量 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]