模糊数学评价结合响应面法优化黄芪党参保健米酒发酵工艺及抗氧化性  

Optimization of fermentation technology and antioxidant activity of Astragalus memeranaceus and Codonopsis pilosula health rice wine by fuzzy mathematics evaluation and response surface method

作　　者：朱玲 游新侠[1] 胡航伟 ZHU Ling;YOU Xinxia;HU Hangwei(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064

出　　处：《中国酿造》2024年第4期224-230,共7页China Brewing

基　　金：河南省大学生创新创业训练计划项目(S202112746031);郑州科技学院科技攻关重点项目(23010121005);郑州科技学院校级教学改革重点项目(2022JGZD06)。

摘　　要：该研究以糯米为主要原料,添加黄芪、党参提取液,以甜酒曲为发酵剂,开发一款保健型米酒。通过单因素试验、模糊数学评价结合响应面法优化黄芪党参保健米酒发酵工艺,并对其抗氧化活性进行研究。结果表明,黄芪党参保健米酒的最优发酵工艺为:以糯米质量为基准,水添加量80%,发酵温度30℃,发酵时间48 h,酒曲添加量0.3%,黄芪提取液添加量4%,党参提取液添加量15%。在此优化条件下,米酒感官评分最高(90.8分),呈淡黄色,酸甜可口,入口含有米酒发酵香味,同时具有黄芪、党参淡淡的香气。经脱醇处理,该米酒的酒精度为0.39%vol,总酸含量为0.212 g/100 g,还原糖含量为26.21 g/100 g,pH为4.52,可溶性固形物含量为15.7 g/100 g,不溶性固形物含量为39.7 g/100 g,总黄酮含量为217.2 mg/L,多酚含量为68.2 mg/L,大肠菌群未检出,菌落总数为21 CFU/g,其理化及微生物指标符合相关标准要求。该米酒对1,1-二苯基-2-三硝基苯肼(DPPH)、2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基的半抑制浓度(IC50)值分别为158.9 mg/L、170.5 mg/L,表明其具有一定的抗氧化能力。In this study,a health rice wine was developed with glutinous rice as the main raw material,with addition of Astragalus memeranaceus and Codonopsis pilosula extract,and with sweet wine koji as the starter.The fermentation process of A.memeranaceus and C.pilosula health rice wine was optimized by single-factor experiments,fuzzy mathematics evaluation and response surface method,and its antioxidant activity was studied.The results showed that the optimal fermentation process of A.memeranaceus and C.pilosula health rice wine was as follows:based on the quality of glutinous rice,water addition 80%,fermentation temperature 30℃,fermentation time 48 h,wine koji addition 0.3%,A.memeranaceus extract addition 4%,C.pilosula extract addition 15%.Under these optimal conditions,the sensory score of the rice wine was the highest(90.8),it was light yellow,sour and sweet,the taste of the wine had the fermented flavor of rice wine,and had the light aroma of A.memeranaceus and C.pilosula.After dealcoholization,the alcohol content of the rice wine was 0.39%vol,the total acid content was 0.212 g/100 g,the reducing sugar content was 26.21 g/100 g,the pH was 4.52,the soluble solid content was 15.7 g/100 g,the insoluble solid content was 39.7 g/100 g,and the total flavonol content was 217.2 mg/L,the polyphenol content was 68.2 mg/L,coliform group was not detected,and the total number of colonies was 21 CFU/g,the physicochemical and microbial indexes met the relevant standards.The half inhibitory concentration(IC50)values against 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)free radicals of the rice wine were 158.9 mg/L and 170.5 mg/L,respectively,indicating that the rice wine had certain antioxidant capacity.

关 键 词：黄芪 党参 保健米酒 发酵工艺 模糊数学评价 响应面法 抗氧化性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]