摘要
目的:以薏米、糯米及玉竹为原料,进行玉竹薏米酒的研发。方法:采用单因素及响应面试验分别优化纯薏米为原料及薏米与糯米混合物为原料的薏米酒的发酵工艺条件,纯薏米组单因素试验,选取料水比、酵母接种量、发酵时间为影响因素,薏米与糯米混合发酵组选取薏米和糯米比例、料水比、酵母添加量等为影响因素,以发酵酒的感官评价、多糖含量和酒精体积分数为响应值,应用Box-Behnken中心组合试验设计建立数学模型,进行响应面分析。得到薏米酒最佳发酵工艺后,对玉竹多糖进行提取,加入薏米酒中,优化薏米酒中玉竹多糖提取物的添加比例,得到最终的玉竹薏米酒。结果:玉竹薏米酒最优的发酵工艺条件为:薏米与糯米比例为7.4∶2.6,料水比为1∶2.1(m/V),酵母菌接种量为2%,玉竹多糖的添加比例为3%。结论:在此条件下玉竹薏米酒感官评价、多糖含量和酒精体积分数分别为85.5分、42.2 g/L、10.9%。
Objective:Coix seed,glutinous rice and Polygonatum odoratum were used as raw materials for the development of Yuzhu Yimi wine.Methods:The fermentation conditions of job's tears wine with pure job's tears as raw material and the mixture of job's tears and glutinous rice as raw material were optimized by single factor and response surface tests.In the single factor test of pure job's tears group,the material water ratio,yeast inoculation amount and fermentation time were selected as influencing factors.In the mixed fermentation group of job's tears and glutinous rice,the proportion of job's tears and glutinous rice,material water ratio taking the amount of yeast added as the influencing factors,taking the sensory score,polysaccharide content and alcohol volume fraction of fermented wine as the response values,the mathematical model was established by box Behnken central composite experimental design for response surface analysis.After obtaining the best fermentation process of job's tears wine,extracting the polygonatum odoratum polysaccharide,adding it into job's tears wine,the addition proportion of polygonatum odoratum polysaccharide extract in job's tears wine was optimized to obtain the final job's tears wine.Results:The results showed that the optimal fermentation conditions of Yuzhu Yimi wine were:the ratio of job's tears to glutinous rice was 7.4∶2.6,the ratio of material to water was 1∶2.1(m/V),the inoculation amount of yeast was 2%,and the addition ratio of Yuzhu polysaccharide was 3%.Conclusion:Under these conditions,the sensory score,polysaccharide content and alcohol volume fraction of Yuzhu Yimi wine were 85.5,42.2 g/L and 10.9%respectively.
作者
刘露
蒲根
罗丽
韦全想
吴文睿
高纬光
吴方林
夏文
杨静怡
徐瑞
LIU Lu;PU Gen;LUO Li;WEI Quanxiang;WU Wenrui;GAO Weiguang;WU Fanglin;XIA Wen;YANG Jingyi;XU Rui(Department of Biological and Food Engineering,Bozhou University,Bozhou 236800,China;Bozhou Key Laboratory of Health-preserving Blended Alcoholic Beverage,Bozhou 236800,China)
出处
《安徽科技学院学报》
2023年第2期73-79,共7页
Journal of Anhui Science and Technology University
基金
国家级大学生创新创业训练计划项目(202112926023)
安徽省大学生创新创业训练计划项目(20201292619,S202112926036)
安徽省高等学校科学研究项目(2022AH052419)。
关键词
玉竹多糖
玉竹薏米酒
发酵
响应面
Polygonatum odoratum polysaccharide
Yuzhu Yimi wine
Fermentation
Response surface
