玉米须水芹酒酿造工艺优化  

Brewing Process of Corn Silk-Cress Wine

作　　者：刘喆 周俊男 黄琬婷 王哲[1] 刘家裕 那广宁[1] LIU Zhe;ZHOU Junnan;HUANG Wanting;WANG Zhe;LIU Jiayu;NA Guangning(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,Liaoning,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122

出　　处：《食品研究与开发》2023年第19期104-109,共6页Food Research and Development

基　　金：辽宁省科学技术计划项目(2019-MS-241);国家级大学生创新创业训练项目(202113201010)。

摘　　要：以玉米须与水芹为主要原料,选用酿酒酵母作为发酵菌种,按比例进行混合发酵,考察玉米须水芹酒最佳酿造工艺。以酒精度和感官评分为检测指标,运用单因素试验和Box-Behnken中心组合试验优化发酵条件,对水芹汁与玉米须汁的体积比、菌种添加量、发酵时间以及发酵温度进行控制,得到最佳的发酵工艺条件为水芹汁∶玉米须汁=1∶2(体积比)、菌种添加量0.6%、发酵时间11 d、发酵温度25℃。在该条件下得到的玉米须水芹酒呈淡黄色透明状,酒香醇厚,酒体柔和,且具有一定的抗氧化能力。The corn silk-cress wine was brewed with Saccharomyces cerevisiae.The fermentation conditions were optimized by single factor tests,and Box-Behnken design with alcohol content and sensory score as the indicators.The optimal fermentation process conditions were cress juice∶corn silk juice was 1∶2(volume ratio),the amount of strains added was 0.6%,the fermentation time was 11 d,and the fermentation temperature was 25℃.The product obtained under these conditions was pale yellow,transparent,tasted mellow and soft,and had a certain antioxidant capacity.

关 键 词：玉米须 水芹 发酵 工艺参数 抗氧化 

分 类 号：TS261.42[轻工技术与工程—发酵工程]