红枸杞甜型酒发酵工艺优化及其成分变化规律  

Fermentation Process Optimization and Composition Changes of Sweet Lycium barbarum Wine

作　　者：王红 叶英[1,2] 韦唯 魏占楠 梁欣悦 WANG Hong;YE Ying;WEI Wei;WEI Zhannan;LIANG Xinyue(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;Key Laboratory of Agricultural Products Processing in Qinghai-Tibet Plateau of Qinahai Province,Xining 810016,Qinghai,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海省青藏高原农产品加工重点实验室,青海西宁810016

出　　处：《食品研究与开发》2024年第15期146-154,共9页Food Research and Development

摘　　要：以红枸杞干果为原料制备枸杞甜型酒,通过单因素试验和响应面优化试验探究红枸杞甜酒的最佳发酵工艺条件,并测定枸杞甜酒发酵过程中糖度、酒精度、总酸、总糖、总黄酮、总酚和多糖含量的变化规律。试验结果表明,在料水比1∶3(g/mL)、白糖添加量18%、发酵温度28℃、酵母添加量0.06%、发酵时间7 d的条件下制得的枸杞甜酒气味香醇,色泽呈琥珀色,典型性较好。通过试验发现枸杞甜酒发酵过程中糖度逐渐降低,酒精度逐渐上升,总酸含量呈先上升后缓慢下降趋势,总糖含量逐渐下降,总黄酮含量呈上升趋势,总酚含量呈先上升后下降趋势,多糖含量呈下降趋势。In this research,sweet Lycium barbarum wine was produced for experiments,using dried L.barbarum fruit as the raw materials.The optimum fermentation conditions for this sweet wine were studied by single-factor experiments and response surface optimization experiments.The changes in the constituents of the wine during fermentation were studied,including sugar content,alcohol content,total acid content,total sugar content,total flavonoid content,total phenol content,and polysaccharide content.The results showed that the sweet wine had a mellow smell,amber color,and good typicality under the following conditions:a material-to-water ratio of 1∶3(g/mL),18%white sugar addition,fermentation temperature of 28℃,0.06%yeast addition,and a fermentation time of 7 days.The experiments revealed that during the fermentation of sweet L.barbarum wine,the sugar content gradually decreased,the alcohol content gradually increased,the total acid content initially increased and then slowly decreased,the total sugar content continued to decrease,and the total flavonoid content kept rising.Besides,the total phenol content initially rose and then fell,while the polysaccharide content continuously decreased.

关 键 词：红枸杞 甜型酒 发酵 优化工艺 营养物质变化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]