小米黄酒酿造工艺及体外抗氧化活性研究  

Study on Brewing Technology and Antioxidant Activity in Vitro of Millet Huangjiu

作　　者：于抗非 毛青钟[2] 裘哲灵 沈斌 黄剑 谢广发 YU Kangfei;MAO Qingzhong;QIU Zheling;SHEN Bin;HUANG Jian;XIE Guangfa(College of Biology and Environmental Engineering,Zhejiang Shuren University,Hangzhou 310015,Zhejiang,China;Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312032,Zhejiang,China;Zhejiang Guyuelongshan Shaoxing Wine Co.,Ltd.,Shaoxing 312000,Zhejiang,China)

机构地区：[1]浙江树人学院生物与环境工程学院,浙江杭州310015 [2]会稽山绍兴酒股份有限公司,浙江绍兴312030 [3]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000

出　　处：《酿酒》2024年第1期87-94,共8页Liquor Making

摘　　要：以小米和糯米为主要原材料,研发小米黄酒酿制工艺技术,并对成品酒进行体外抗氧化活性的研究。通过设置小米糯米比、前发酵时间、料水比、黄酒高活性干酵母加入量这四个单因素进行研究后,进一步进行了正交试验;对前发酵工艺条件进行了优化。再研究小米黄酒DPPH·、·OH的清除作用以及对铁氰化钾的还原能力。结果表明,小米与糯米黄酒的最佳生产工艺为:小米与糯米比1∶1,前发酵时间5 d,料水比1∶1.3,黄酒高活性干活性干酵母添加量0.20%,获得外观、香气、口味、风格等感官指标达到优级的小米黄酒。小米黄酒清除DPPH·的清除率为77.74%±0.17%,·OH的清除率为75.92%±0.24%。在一定的浓度范围内,小米黄酒对铁氰化钾的还原能力与其增加的体积之间存在着明显的正相关关系。With millet and glutinous rice as the main raw materials,the brewing technology of millet Huangjiu was successfully developed,and the In vitro antioxidant activity of the finished Huangjiu was tested.The ratio of millet to glutinous rice,the fermentation time,the ratio of raw materials to water and the content of dry yeast with high activity were studied,and then the pre-fermentation process conditions were optimized.The scavenging effect of DPPH·and·OH and its reducing ability to potassium ferricyanide were also studied.The optimal production process for millet Huangjiu was as follows:the ratio of millet to glutinous rice was 1:1,the pre-fermentation time was 5 days,the ratio of material to water was 1:1.3 and the dry yeast content was 0.20%.The sensory indexes of millet Huangjiu such as appearance,aroma,taste and style achieved excellent results.The scavenging effect of DPPH·was 77.74%±0.17%and the scavenging effect of·OH was 75.92%±0.24%.Within a certain concentration range,there is a significant positive correlation between the reducing capacity of millet Huangjiu and its increased volume.

关 键 词：小米黄酒 酿造工艺 前发酵 体外抗氧化 

分 类 号：TS262.4[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] TS201.2