微波辅助制备葛根酒

Microwave-assisted Preparation of Pueraria Wine

以湘西野葛根为原料,采用微波技术进行糊化处理,研究微波糊化处理后的α-淀粉酶添加量、糖化酶添加量、酵母添加量以及发酵时间对葛根酒的酒精度、葛根素含量和感官品质的影响,应用Box-Behnken中心组合设计建立数学模型,以响应面法确立制备工艺。工艺参数为:微波功率600W,微波辐射时间5min,α-淀粉酶添加量140.0u/g、糖化酶添加量160u/g、酵母添加量3.69%和发酵时间为5.44d,获得乙醇体积分数为7.47%、葛根素含量为30.45mg/100g的葛根酒,此葛根酒具野生葛根的自然本味香,有醇香,酒液清凉透明,呈淡黄色。

Using the wild Pueraria in the west of Hunan Province as raw materials, we studied the gelatinization of Pueraria starch using microwave technique, and then investigated the effects of the amount of or-amylase, glucoamylase, yeast and the fermentation time on alcohol concentration, puerarin concentration and sensory quality of Pueraria wine. Mathematical models tot the process were presented according to a central composite design experiment of Box- Behnken designs. The optimal conditions for preparation of Pueraria wine were ： microwave radiation power 600 W, radiation time 5 min, the amount of c^-amylase 140.0 u/g, the amount of glucoamylase 160 u/g, the amount of yeast 3.69% ,and fermentation time 5.44 d. Alcohol concentration of the Pueraria wine produced was as high as 7.47%. The puerarin concentration 30.45 mg/mL. The Pueraria wine was lightly yellow clear liquid, with rich fragrances of natural wild Pueraria and a cool taste.