龙葵果米酒酿造工艺优化及其品质分析  

Optimization of brewing technology of Solanum nigrum L.fruit rice wine and its quality analysis

作　　者：陈燕 杨建琴 郑玉琳 杨学宝 黄艳丽 CHEN Yan;YANG Jian-qin;ZHENG Yu-lin;YANG Xue-bao;HUANG Yan-li(College of Tropical Crops,Yunnan Agricultural University,Pu'er 665000,Yunnan,China;Zhongkai College of Agricultural Engineering,Guangzhou 510000,Guangdong,China;Yuxi Rural Industrial Development Center of Yuanjiang County,Yuxi 653100,Yunnan,China)

机构地区：[1]云南农业大学热带作物学院,云南普洱665000 [2]仲恺农业工程学院,广东广州510000 [3]玉溪市元江县乡村产业发展中心,云南玉溪653100

出　　处：《粮食与油脂》2024年第8期56-60,65,共6页Cereals & Oils

基　　金：全国农产品质量安全与营养健康科普工作站;云南农业大学第十六届学生科技创新创业行动基金(2023Y0200)。

摘　　要：以龙葵果和糯米为主要原料制作米酒,优化米酒的酿造工艺并对其品质进行分析。结果表明:龙葵果米酒的最佳发酵工艺为以糯米质量为基准,龙葵果果肉添加量30%、白砂糖添加量0.3%、酒曲添加量0.6%、发酵时间48 h、发酵温度30℃(恒温发酵)。在此条件下酿造出的米酒感官评分为92,可溶性固形物含量为8 g/100g,乙醇体积分数为6.2%,还原糖(以葡萄糖计)含量为5.5 g/100g,总黄酮含量为3.27 mg/kg,总多酚含量为2.72 g/L,总酸(以乳酸计)含量为0.05 g/100g,菌落总数为25 CFU/g,且未检测出大肠菌群。Rice wine was prepared using Solanum nigrum L.fruit and glutinous rice as the main raw materials.The brewing process of rice wine was optimized and its quality was analyzed.The results showed that the optimal fermentation process conditions of Solanum nigrum L.fruit rice wine were based on the mass of glutinous rice,addition of Solanum nigrum L.fruit pulp 30%,addition of white granulated sugar 0.3%,addition of koji 0.6%,fermentation time 48 h,fermentation temperature 30℃(constant temperature fermentation).The sensory score of rice wine brewed under the conditions was 92,the content of soluble solids was 8 g/100g,ethanol volume fraction was 6.2%,reducing sugar(measured by glucose)content was 5.5 g/100g,total flavonoids content was 3.27 mg/kg,total polyphenols content of 2.72 g/L,and total acid(measured by laltic acid)content was 0.05 g/100g.The total bacterial count was 25 CFU/g,and no coliform was detected.

关 键 词：龙葵果米酒 酿造 发酵 

分 类 号：TS262.34[轻工技术与工程—发酵工程]