黄精黑糯米酒酿造工艺优化及其品质分析  

Optimization of brewing process and quality analysis of Polygonatum sibiricum and black glutinous rice wine

作　　者：刘日斌[1,2] 邹卓 唐嘉辉 朱建华 LIU Ribin;ZOU Zhuo;TANG Jiahui;ZHU Jianhua(School of Food Science,Shaoguan University,Shaoguan 512005,China;Provincial Key Laboratory for Utilization andConservation of Food and Medicinal Resources in Northern Guangdong,Shaoguan 512005,China)

机构地区：[1]韶关学院食品学院,广东韶关512005 [2]广东省粤北食药资源利用与保护重点实验室,广东韶关512005

出　　处：《中国酿造》2024年第4期192-196,共5页China Brewing

基　　金：2021年度韶关市科技计划项目(210722074530127);韶关学院校级自然科学类科研项目(SZ2020KJ09);韶关学院2020年大学生创新创业训练计划项目(S202010576030,S202010576031);广东省本科高校教学质量与教学改革工程建设项目[粤教高函(2024)9号];韶关学院2022年度校级“质量工程”建设项目[韶学院办2022(54)]。

摘　　要：以黑糯米为主要原料,黄精提取液为辅料制备黄精黑糯米酒。以感官评分为评价指标,通过单因素试验和正交试验优化液态法发酵黄精黑糯米酒酿造工艺条件,并对其理化指标及活性成分进行测定。结果表明,最佳酿造工艺条件为酒曲与酵母质量比1:1、发酵时间6 d、黄精提取液添加量28%、料液比(糯米与水)1.0:7.0(g:mL)。在此优化条件下,黄精黑糯米酒的酒体澄清透亮、呈紫红色、酒香醇厚、具有黄精风味,感官评分为87分,酒精度达12.0%vol,总糖、还原糖、总酸、氨基酸态氮、花色苷和总黄酮含量分别为4.13 g/100 mL、3.74 g/100 mL、6.32 g/L、0.22 g/L、37.9 mg/L、0.023 g/100 mL。Polygonatum sibiricum and black glutinous rice wine was prepared with black glutinous rice as main raw material and P.sibiricum extract as auxiliary material.Using sensory score as the evaluation index,the brewing process with liquid fermentation of P.sibiricum and black glutinous rice wine were optimized by single factor tests and orthogonal tests.The physicochemical indexes and active components of P.sibiricum and black glutinous rice wine were determined.The results showed that the optimum brewing process conditions were as follows:mass ratio of Jiuqu and yeast 1:1,fermentation time 6 d,P.sibiricum extract addition 28%,ratio of solid and liquid(glutinous rice and water)1.0:7.0(g:ml).Under these optimal conditions,the P.sibiricum and black glutinous rice wine was clear,bright,purplish-red,with full-bodied aroma and P.sibiricum flavor,and its sensory score,alcohol content,contents of total sugar,reducing sugar,total acid,amino acid nitrogen,anthocyanin and total flavone were 87,12.0%vol,4.13 g/100 ml,3.74 g/100 ml,6.32 g/L,0.22 g/L,37.9 mg/L,0.023 g/100 ml,respectively.

关 键 词：黄精黑糯米酒 酿造工艺优化 理化指标 活性成分 

分 类 号：TS261.2[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]