Optimization of brewing process and quality analysis of Polygonatum sibiricum and black glutinous rice wine
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.
Polygonatum sibiricum and black glutinous rice winebrewing process optimizationphysicochemical indexactive component
万方数据
维普
