响应面法优化松针板栗黑米酒的发酵工艺  

Optimization of fermentation technology of pine needle chestnut black rice wine by response surface method

作　　者：尤洁 宋飞飞 吴伟斌 YOU Jie;SONG Feifei;WU Weibin(Department of Pharmacy,Fujian Vocational College of Bioengineering,Fuzhou 350007,China)

机构地区：[1]福建生物工程职业技术学院药学系,福建福州350007

出　　处：《食品与发酵工业》2024年第9期64-70,共7页Food and Fermentation Industries

基　　金：福建省自然科学基金项目(2021J01348);福建省教育厅高水平药学专业群建设项目(A类);福建生物工程职业技术学院科技重点项目(2020ZD02)。

摘　　要：为提高松针和板栗的资源利用率并开发一种高多糖含量的新型黑米酒,以松针、板栗为辅料,优质黑米为主要原料,在黑米酒制备工艺的基础上,按非糖固形物含量、酒精含量、氨基酸态氮含量、感官评价4指标权重均衡化综合评价,通过离差标准化得出综合加权分作为评价指标,研究松针汁添加量、板栗添加量、复合酒曲添加量、混合酵母接种量、发酵温度、发酵时间6个单因素对松针板栗黑米酒发酵工艺的影响。采用响应面分析法,以单因素试验为基础对松针板栗黑米酒发酵工艺进行优化。结果表明,最佳发酵条件为:松针汁添加量2.2%(质量分数,下同),板栗添加量27.3%,复合酒曲添加量1.2%,混合酵母接种量0.1%,发酵温度28℃,发酵时间7 d,在此条件下制得的松针板栗黑米酒酒精含量为15.8%,是一款酒体呈玫瑰红色,色泽鲜亮,口感甜而醇厚,具有板栗果香、松针特殊香气以及黑米香气的新型低度黑米酒。To improve the resource utilization of pine needles and chestnut and develop a new black rice wine with high polysaccharide content,By using high-quality black rice as the primary ingredient and pine needles and chestnut as excipients,a weighted score based on non-sugar solids content,alcohol content,amino acid nitrogen content,and sensory evaluation was used as an evaluation index to improve the preparation technology of black rice wine.Six single factors,including pine needle juice,chestnut,compound wine koji,mixed yeast inoculation,fermentation temperature,and time were studied to understand their effects on fermenting pine needle chestnut black rice wine.Response surface analysis was conducted to optimize the fermentation conditions for this wine based on experiments with single factors.The results indicate that the optimal fermentation conditions were 2.2%pine needle juice,27.3%chestnut,1.2%compound koji,0.1%mixed yeast,fermenting at 28℃for 7 days.The alcohol content of the pine needle chestnut black rice wine produced under these conditions is 15.8%.It is a type of low-alcohol black rice wine with a rose red color,bright appearance,sweet and mellow taste.It features the unique aroma of chestnut,pine needles,and black rice.

关 键 词：松针 板栗 黑米酒 响应面法 发酵工艺 

分 类 号：TS262.3[轻工技术与工程—发酵工程]