低酒度紫薯米酒加工工艺优化及品质分析  

Processing Technology Optimization and Quality Analysis of Low Alcohol Purple Sweet Potato Rice Wine

作　　者：廖敏[1] 熊富强 丁巧巧 袁梦宁 LIAO Min;XIONG Fuqiang;DING Qiaoqiao;YUAN Mengning(College of Life Science&Biotechnology,Mianyang Teachers’College,Mianyang 621000,China)

机构地区：[1]绵阳师范学院生命科学与技术学院,四川绵阳621000

出　　处：《食品科技》2024年第3期96-104,共9页Food Science and Technology

基　　金：绵阳师范学院科研启动项目(QD2017A004)。

摘　　要：以紫薯及糯米为原料制作低酒度紫薯米酒,筛选适合低酒度紫薯米酒酿造的酒曲。采用单因素试验和正交试验确立低酒度紫薯米酒固态发酵及后发酵工艺条件,并考察成品的感官指标、理化指标以及抗氧化活性。结果表明,适合低酒度紫薯米酒发酵的酒曲为安琪甜酒曲;最佳紫薯米酒固态发酵工艺为:紫薯添加量30%、酒曲添加量0.8%、淋饭水量40%、发酵时间48 h;最佳紫薯米酒后发酵工艺为:料液比1:1、后发酵时间60 h、后发酵温度15℃。在此优化条件下,低酒度紫薯米酒的酒精度为4.7%vol,糖度为10.3°Bx;酒液呈玫红色,酒味与甜味协调;低酒度紫薯米酒的花青素含量为37.31 mg/L,经体外试验证实其具有一定的抗氧化能力。Low alcohol purple sweet potato rice wine was produced using purple sweet potatoes(Ipomoea batatas(L.)Lam)and sticky rice as the main raw materials,the rice leavens that suitable for fermentation were selected.The optimal process conditions of purple sweet potato rice wine fermentation were determined by single factor tests and orthogonal tests,furthermore,the sensory,physical and chemical indices,as well as the antioxidant activity of low alcohol purple sweet potato rice wine were investigated.The results showed that the most suitable strains was Angel rice leaven.The optimal solid state fermentation conditions of low alcohol purple sweet potato rice wine were obtained as follows:added amount of purple sweet potato 30%,rice leaven inoculum 0.8%,water addition 40%,fermentation time 48 h.The optimal post fermentation conditions were obtained as follows:solid and liquid ratio 1∶1,fermentation time 60 h,fermentation temperature 15℃.Under the optimized conditions,the alcohol content and sugar content of low alcohol purple sweet potato rice wine were 4.7%vol and 10.3°Bx.The wine was rose red,moderate in sweetness,the mouthfeel had the aroma of rice wine,and the taste was coordination.Anthocyanins content in low alcohol purple sweet potato rice wine was 37.31 mg/L,and purple sweet potato rice wine had certain antioxidant activity in vivo experiments.

关 键 词：紫薯 米酒 固态发酵 后发酵 工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]