紫薯桑叶复合黄酒的酿造工艺优化及其品质分析  

Optimization of brewing process of purple sweet potato and mulberry leaf compound rice wine and its quality analysis

作　　者：杨雯雯 袁佳玲[3] 李鹏玉 傅航 贾娟 YANG Wen-wen;YUAN Jia-ling;LI Peng-yu;FU Hang;JIA Juan(Luohe Institute of Technology,Henan University of Technology,Luohe 462002,Henan,China;Luohe Vocational Technology College,Luohe 462002,Henan,China;College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China;College of Food Science and Engineering,Ningbo University,Ningbo 315832,Zhejiang,China)

机构地区：[1]河南工业大学漯河工学院,河南漯河462002 [2]漯河职业技术学院,河南漯河462002 [3]广西大学轻工与食品工程学院,广西南宁530004 [4]宁波大学食品科学与工程学院,浙江宁波315832

出　　处：《粮食与油脂》2025年第3期95-101,共7页Cereals & Oils

基　　金：2022年度河南省高等学校重点科研项目(22B550013);2023年度河南省高等学校重点科研项目(23B550014);2022年度科技研发校级项目(2022-KJYF-02);漯河职业技术学院2024年度校级科研项目(2024-XJXM-03)。

摘　　要：以紫薯、糯米以及桑叶浸提液为原料酿造复合黄酒。以感官评分、乙醇体积分数、黄酮含量和综合评分为评判指标,在单因素试验的基础上通过响应面法优化复合黄酒的工艺配方,并对产品品质进行分析。结果表明:最佳工艺为(以紫薯、糯米总质量为基准)紫薯添加量30%、桑叶浸提液添加量80%、酵母添加量0.20%,以28℃发酵10 d,在此条件下制备的复合黄酒色泽风味怡人、口感醇厚、酒体丰满;乙醇体积分数为9.17%±0.05%,黄酮含量为(37.46±0.29)μg/mL,花色苷含量为(8.95±0.05)mg/L,总糖含量为(26.77±0.61)g/L,总酸含量为(6.74±0.41)g/L,pH为3.63±0.05,综合评分达到88.45±0.41;复合黄酒的DPPH自由基清除率为64.80%±0.90%,ABTS自由基清除率为88.64%±0.95%。Compound rice wine was brewed with purple sweet potato,glutinous rice and mulberry leaf extract as raw materials.Taking sensory score,ethanol volume fraction,flavonoid content and comprehensive score as evaluation indexes,the process and formula of compound yellow rice wine was optimized by response surface methodology on the basis of single factor experiment,and the quality of the product was analyzed.The results showed that the optimal process was(based on the total mass of purple sweetpotato and glutinous rice)purple potato dosage 30%,mulberry leaf extract dosage 80%,yeast dosage 0.20%,fermented at 28℃for 10 d.Under the conditions,the compound rice wine had pleasant color and flavor,mellow taste and full body.The ethanol volume fraction was 9.17%±0.05%,the flavonoid content was(37.46±0.29)μg/mL,the anthocyanin content was(8.95±0.05)mg/L,the total sugar content was(26.77±0.61)g/L,the total acid content was(6.74±0.41)g/L,the pH was 3.63±0.05,and the comprehensive score reached 88.45±0.41.The DPPH free radical scavenging rate 2025年第38卷第3期粮食与油脂95 of the compound rice wine was 64.80%±0.90%,and the ABTS free radical scavenging rate was 88.64%±0.95%.

关 键 词：复合黄酒 紫薯 桑叶 响应面法 抗氧化能力 

分 类 号：TS262.4[轻工技术与工程—发酵工程]