鱼腥草黑米酒酿造工艺优化的研究  

Optimization of Brewing Techniques for Houttuynia Black Rice Wine

作　　者：孙家欣 张任 姚鸿飞 何庆 罗心雨 任情 何长义 Sun Jiaxin;Zhang Ren;Yao Hongfei;He Qing;Luo Xinyu;Ren Qing;He Changyi(College of Food Science,Sichuan Agricultural University,Sichuan,625000;Chengdu Product Quality Inspection and Research Institute Co.,Ltd.,Sichuan,610000;Sichuan Industrial Metrology and Testing Institute,Sichuan,610000;Sichuan Province Product Quality Supervision and Inspection Institute,Sichuan,610000)

机构地区：[1]四川农业大学食品学院,四川625000 [2]成都产品质量检验研究院有限责任公司,四川610000 [3]四川省产业计量测试研究院,四川610000 [4]四川省产品质量监督检验检测院,四川610000

出　　处：《当代化工研究》2024年第22期174-176,共3页Modern Chemical Research

摘　　要：研究以黑米和鱼腥草为原料酿造黑米酒,优化了鱼腥草黑米酒的发酵工艺。以感官评分、总酚含量及总黄酮含量为评价指标,采用响应面法进行优化得到最佳发酵工艺参数为:温度30℃,时间10 d,酒曲添加量0.5%,鱼腥草添加量6%。在此条件下,米酒的感官评分达到84.2分,总黄酮含量为990.4 mg RE/L,总酚含量为145.0 mg GAE/L。将鱼腥草与黑米一起发酵,提高了原有黑米酒的营养价值和保健功效,也增加了鱼腥草的利用方式,开拓了新的食用方法。The study investigates the production of black rice wine using black rice and houttuynia as raw materials,with a focus on optimizing the fermentation process of houttuynia-infused black rice wine.Utilizing sensory evaluation,total phenolic content,and total flavonoid content as key assessment metrics,the response surface methodology was employed based on single-factor experimental results to determine the optimal fermentation parameters.The optimal conditions identified were a temperature of 30℃,a fermentation duration of 10 days,a koji addition of 0.5%,and a Houttuynia addition of 6%.Under these optimized conditions,the rice wine achieved a sensory score of 84.2 points,a total flavonoid content of 990.4 mg RE/L,and a total phenolic content of 145.0 mg GAE/L.The co-fermentation of houttuynia with black rice not only enhanced the nutritional value and health-promoting properties of the original black rice wine but also expanded the utilization of houttuynia,introducing a novel method of consumption.

关 键 词：黑米 鱼腥草 发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程]