摘要
[目的]优化枸杞米酒的生产工艺。[方法]以大米和枸杞为主要原料酿造枸杞米酒,在单因素试验的基础上确定各因素水平的最优范围后,以枸杞米酒发酵所达到的酒精度为评价指标,选取酒曲量、枸杞量、添加水量3个因素,每个因素均取3个水平,进行L9(33)正交试验,确定枸杞米酒最佳酿造工艺。[结果]研究表明,酒曲量和枸杞量对枸杞米酒的品质影响显著,而加水量对其影响不显著,酒曲量对米酒品质的影响较枸杞量的影响大。枸杞米酒的最佳工艺为：酒曲量1.0%,枸杞量15%,加水量1∶2.0 g/mL,所得产品口感最佳。[结论]研究可为开发枸杞多糖功能性食品的深加工提供参考,实现传统米酒向功能米酒的转变。
Abstract
[ Objective] To optimize the production technology of wolfberry rice wine. [ Method] With rice and wolfberry as the raw materials, wolfberry rice wine was prepared. The optimal ranges of factors and levels were determined based on single factor test. The alcoholic strength of wolfberry rice wine fermentation was used as the evaluation index. Three factors were selected, which were the amount of distiller’ s yeast, wolfberry amount and added water amount. Three levels were designed for each factor. L9 (33 ) orthogonal test was carried out in order to de-termine the optimal technology of wolfberry rice wine. [ Result] The amount of distiller’ s yeast and the wolfberry amount had significant im-pacts on the quality of wolfberry rice wine;while added water amount showed no significant effects. Effects of the amount of distiller’ s yeast showed greater impacts on the quality of wolfberry rice wine than wolfberry amount. The optimal conditions for wolfberry rice wine were as fol-lows:1. 0% distiller’s yeast content, 15% wolfberry content and 1∶2. 0 g/mL added water. Under these conditions, the production was both nutritious and good tasty. [ Conclusion] This research provides references for the in-depth processing of wolfberry polysaccharide functional food, and realizes the transformation of traditional rice wine to functional rive wine.
国家科技期刊平台
NSTL
维普
万方数据