摘要
以黑糯米为主要原料,黄精提取液为辅料制备黄精黑糯米酒.以感官评分为评价指标,通过单因素试验和正交试验优化液态法发酵黄精黑糯米酒酿造工艺条件,并对其理化指标及活性成分进行测定.结果表明,最佳酿造工艺条件为酒曲与酵母质量比1∶1、发酵时间6 d、黄精提取液添加量28％、料液比(糯米与水)1.0∶7.0(g∶mL).在此优化条件下,黄精黑糯米酒的酒体澄清透亮、呈紫红色、酒香醇厚、具有黄精风味,感官评分为87分,酒精度达12.0％vol,总糖、还原糖、总酸、氨基酸态氮、花色苷和总黄酮含量分别为4.13 g/100 mL、3.74 g/100 mL、6.32 g/L、0.22 g/L、37.9 mg/L、0.023 g/100 mL.
Abstract
Polygonatum sibiricum and black glutinous rice wine was prepared with black glutinous rice as main raw material and P.sibiricum extract as auxiliary material.Using sensory score as the evaluation index,the brewing process with liquid fermentation of P.sibiricum and black glutinous rice wine were optimized by single factor tests and orthogonal tests.The physicochemical indexes and active components of P.sibiricum and black glutinous rice wine were determined.The results showed that the optimum brewing process conditions were as follows:mass ratio of Jiuqu and yeast 1:1,fermentation time 6 d,P.sibiricum extract addition 28％,ratio of solid and liquid(glutinous rice and water)1.0:7.0(g:ml).Under these optimal conditions,the P.sibiricum and black glutinous rice wine was clear,bright,purplish-red,with full-bodied aroma and P.sibiricum flavor,and its sen-sory score,alcohol content,contents of total sugar,reducing sugar,total acid,amino acid nitrogen,anthocyanin and total flavone were 87,12.0％vol,4.13 g/100 ml,3.74 g/100 ml,6.32 g/L,0.22 g/L,37.9 mg/L,0.023 g/100 ml,respectively.
基金项目
韶关市科技计划(2021)(210722074530127)
韶关学院校级自然科学类科研项目(SZ2020KJ09)
韶关学院大学生创新创业训练计划(2020)(S202010576030)
韶关学院大学生创新创业训练计划(2020)(S202010576031)
广东省本科高等学校教学质量与教学改革工程建设项目(粤教高函20249号)
韶关学院校级"质量工程"建设项目(2022)(韶学院办202254)
维普
万方数据