桂花风味小米复合甜酒酿的发酵工艺优化  

Optimization of Fermentation Process for Osmanthus fragrans Flavored Millet Compound Sweet Rice Wine

作　　者：余森艳 陈嘉琪 李志红 卢珍兰 夏继蓉 何文 YU Sen-yan;CHEN Jia-qi;LI Zhi-hong;LU Zhen-lan;XIA Ji-rong;HE Wen(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo 532200,China)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200

出　　处：《中国调味品》2025年第2期169-173,共5页China Condiment

基　　金：广西民族师范学院科研经费资助项目(2020FG001);广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304)。

摘　　要：以小米、糯米和桂花为主要原料制备桂花风味复合甜酒酿。以感官评分为指标,固定发酵温度为35℃,以小米和糯米总质量为基准,通过单因素试验探究小米与糯米的质量比、桂花添加量、酒曲添加量、发酵时间对桂花风味小米复合甜酒酿感官评分的影响,并结合响应面法优化发酵工艺。结果表明,最佳发酵工艺条件为小米与糯米的质量比1∶4.7、桂花添加量1.6%、酒曲添加量0.5%、发酵时间50 h。在此条件下制备的甜酒酿滋味柔和、甜糯爽口,具有桂花清香,产品的酒精度为2.3%,还原糖含量为21.86 g/100 g,总酸含量为0.34 g/100 g,蛋白质含量为6.2 g/100 g,感官评分为91.5分。Osmanthus fragrans flavored compound sweet rice wine is prepared with millet,glutinous rice and Osmanthus fragrans as the main raw materials.Using the sensory score as the index,with a fixed fermentation temperature of 35℃and the total mass of millet and glutinous rice as the basis,the effects of the mass ratio of millet to glutinous rice,the addition amount of Osmanthus fragrans,the addition amount of koji and the fermentation time on the sensory score of Osmanthus fragrans flavored millet compound sweet rice wine are investigated by single factor test,and the fermentation process is optimized by response surface method.The results show that the optimal fermentation process conditions are as follows:the mass ratio of millet to glutinous rice is 1∶4.7,the addition amount of Osmanthus fragrans is 1.6%,the addition amount of koji is 0.5%,and the fermentation time is 50 h.Under these conditions,the sweet rice wine has a soft,sweet and refreshing taste,with Osmanthus fragrans aroma.The alcohol content of the product is 2.3%,the reducing sugar content is 21.86 g/100 g,the total acid content is 0.34 g/100 g,the protein content is 6.2 g/100 g,and the sensory score is 91.5 points.

关 键 词：小米 糯米 桂花 甜酒酿 响应面设计 

分 类 号：TS261.4[轻工技术与工程—发酵工程]