甘蔗凤梨糯米甜酒酿造工艺优化及其品质分析  

Optimization of Brewing Process and Quality Analysis of Sweet Wine Made from Sugarcane,Pineapple,and Glutinous Rice

作　　者：卢珍兰 吴丹丹 吴艳交 杨露露 农惠菲 张旅娇 莫镓华 余森艳 LU Zhenlan;WU Dandan;WU Yanjiao;YANG Lulu;NONG Huifei;ZHANG Lüjiao;MO Jiahua;YU Senyan(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo 532200,Guangxi,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：《食品研究与开发》2025年第5期147-154,共8页Food Research and Development

基　　金：2020年度广西民族师范学院科学研究人才启动项目(2020FG001);2023年度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：以甘蔗、凤梨和糯米为原料,甜酒曲为发酵剂,通过单因素试验和正交试验,研究甘蔗凤梨糯米甜酒酿造的最佳工艺参数,研制一款水果风味的甜酒酿。结果表明,甜酒酿的最佳工艺为糯米与甘蔗凤梨混合汁质量比1∶0.4、发酵温度32℃、甜酒曲添加量0.4%、甘蔗汁与凤梨汁质量比1∶5、发酵时间3 d,在此工艺下制得的甜酒酿色泽均匀,醇厚香甜可口,酒香味和果香味浓郁,总糖含量为115.625 g/L,pH值为4.22,酒精度为2.1%vol,可溶性固形物含量为33.6 g/100 g,均符合相关标准,且对DPPH自由基、羟自由基和ABTS+自由基的清除能力IC_(50)值分别为11.51%、28.28%和4.11%,说明此甜酒酿具有良好的抗氧化能力。With sugarcane,pineapple,and glutinous rice as raw materials and liqueur koji as the starter,the optimal process parameters for brewing sweet wine made from sugarcane,pineapple,and glutinous rice were explored through single factor and orthogonal tests,and a fruit-flavored sweet wine was developed.The results showed that the best formula of sweet wine was as follows:The mass ratio of glutinous rice to mixed juice of sugarcane and pineapple was 1∶0.4;the fermentation temperature was 32℃;the addition of liqueur koji was 0.4%;the mass ratio of sugarcane juice to pineapple juice was 1∶5,and the fermentation time was three days.The sweet wine produced under these conditions had uniform color,mellow and sweet taste,and rich wine flavor and fruit flavor.The total sugar content was 115.625 g/L;the pH value was 4.22;the alcohol content was 2.1%vol,and the soluble solid content was 33.6 g/100 g,all of which complied with relevant standards.In ad-dition,the IC_(50) values of DPPH,hydroxyl,and ABTS+free radical scavenging ability were 11.51%,28.28%,and 4.11%,respectively,indicating that this sweet wine had good antioxidant ability.

关 键 词：甘蔗 凤梨 糯米 甜酒酿 感官评分 

分 类 号：TS261.42[轻工技术与工程—发酵工程]