山楂糯米酒发酵工艺优化  

Optimization of Fermentation Process for Hawthorn Glutinous Rice Wine

作　　者：周茜 简宁宁 李凤霞 胡元庆 ZHOU Xi;JIAN Ningning;LI Fengxia;HU Yuanqing(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou 363000,Fujian,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000

出　　处：《食品研究与开发》2025年第8期143-150,共8页Food Research and Development

基　　金：福建省自然科学基金面上项目(2021J01995);漳州市自然科学基金项目(ZZ2024J39)。

摘　　要：为酿制兼具营养与保健功能的发酵型果酒,选择山楂和糯米为主要原料,以安琪甜酒曲和根霉菌为菌种,采用全发酵工艺制备山楂糯米酒。试验以感官评价为指标,通过单因素试验分析山楂添加量、酒曲添加量、发酵温度和发酵时间对山楂糯米酒的色泽、澄清度、气味与口感等指标的影响,通过响应面法研究发酵条件之间的相互关系及对产品的影响。结果表明:山楂糯米酒最佳发酵工艺条件为山楂添加量20 g/100 g、酒曲添加量0.6 g/100 g、发酵温度28℃、发酵时间4 d,此工艺条件下制备的山楂糯米酒的理化与微生物指标均符合GB 2758—2012《食品安全国家标准发酵酒及其配制酒》的要求。To brew fermented fruit wine with both nutritional and health benefits,hawthorn and glutinous rice were selected as the main raw materials.Angel sweet wine yeast and Rhizopus were used as the strains to pre⁃pare hawthorn glutinous rice wine using a full fermentation process.The experiment employed sensory evalua⁃tion as a quantitative indicator to analyze the effects of hawthorn addition,wine yeast addition,fermentation temperature,and fermentation time on the color,clarity,odor,and taste of hawthorn glutinous rice wine through single⁃factor experiments.Response surface methodology was used to study the interrelationships between fer⁃mentation conditions and their impact on the product.The results showed that the optimal fermentation condi⁃tions for hawthorn glutinous rice wine were an addition of 20 g/100 g,0.6 g/100 g,a fermentation temperature of 28℃,and a fermentation time of 4 d.The physicochemical and microbiological indicators of the hawthorn glutinous rice wine prepared under these conditions met the requirements of the National food safety standard for Fermented wine and liqueur(GB 2758-2012).

关 键 词：山楂 糯米 果酒 发酵工艺 工艺优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]