摘要
以高粱为主要原料及适量的乌红天麻为辅料,酿造乌红天麻风味发酵酒;通过对高粱和天麻进行高效预处理实验,确定高粱和天麻的最佳处理条件;采用单因素实验和正交实验相结合,优化天麻风味发酵酒的最佳工艺参数。结果表明:高粱的最佳处理工艺是浸泡温度为80℃,浸泡时间为6 h,酶解时间为90 min,酶用量对应的比活性为600 U/g,酶解温度为60℃;天麻的最佳处理条件是酶用量对应的比活性为400 U/g,酶解温度为60℃,酶解时间为2 h;在预处理天麻汁与高粱汁体积比为40∶260的条件下,活化后的干酵母接种量为原料质量的0.8%,30℃恒温发酵6 d,得到乌红天麻风味发酵酒的酒精度为10.4%(体积分数),天麻素质量浓度为38.6 mg/L。
Wuhong Rhizoma Gastrodiae flavor fermented wine was made with sorghum as main raw materials and an appropriate amount of Wuhong Rhizoma Gastrodiae as auxiliary materials.The best treatment conditions of sorghum and Rhizoma Gastrodiae were determined by conducting high-efficiency pretreatment experiments on sorghum and Rhizoma Gastrodiae.A single factor experiment and an orthogonal experiment were combined to optimize the best technological parameters of the Rhizoma Gastrodiae flavor fermented wine.The results show that the best treatment process of sorghum is that soaking temperature is 80℃,soaking time is 6 h,enzymatic hydrolysis time is 90 min,specific activity of enzyme dosage is 600 U/g,and enzymatic hydrolysis temperature is 60℃.The best treatment conditions of Rhizoma Gastrodiae are as follows.Specific activity of enzyme dosage is 400 U/g,enzymatic hydrolysis temperature is 60℃,and enzymatic hydrolysis time is 2 h.Under the condition that volume ratio of the pretreated Rhizoma Gastrodiae juice to sorghum juice is 40∶260,inoculum amount of activated dry yeast is 0.8%of raw material mass,and the fermentation is carried out at 30℃for 6 d,alcohol content of Wuhong Rhizoma Gastrodiae flavor fermented wine is 10.4%(volume fraction),and mass concentration of gastrodin is 38.6 mg/L.
作者
陈璐
车明秀
刘文举
党政
周浓
李强
CHEN Lu;CHE Mingxiu;LIU Wenju;DANG Zheng;ZHOU Nong;LI Qiang(School of Biological Science and Technology,University of Jinan,Jinan 250022,Shandong,China;Shandong Institute for Food and Drug Control,Jinan 250101,Shandong,China;College of Biological and Food Engineering,Chongqing Three Gorges University,Chongqing 404020,China)
出处
《济南大学学报（自然科学版）》
CAS
北大核心
2022年第6期711-717,共7页
Journal of University of Jinan(Science and Technology)
基金
山东省技术创新引导计划(鲁渝科技协作)项目(2020LYXZ014)。
关键词
发酵酒
发酵工艺
高粱
天麻
fermented wine
fermentation process
sorghum
Rhizoma Gastrodiae
