响应面法优化黄芪酒发酵工艺

Optimizing the Fermentation Process for Radix Astragali Wine by Response Surface Methodology

以黄芪为原料,利用响应面法对黄芪酒的发酵工艺条件(温度、蔗糖质量分数、酵母的接种量)进行优化。结果表明:经优化后黄芪酒最佳发酵工艺条件为黄芪干燥粉碎至40目、料水比(g/mL)1:60、酵母接种量0.71%、蔗糖质量分数19%、发酵温度22℃,该条件下所得黄芪酒的乙醇体积分数12.3%,总黄酮含量29.05mg/L、总皂苷含量123mg/L。黄芪酒酒色金黄,酒味醇厚甘爽,气味醇香,酒体协调,无豆腥味,所得产品是一种符合现代人健康理念的低度发酵营养酒。

In this study,optimization of three process conditions （temperature,sucrose amount and inoculum size） for wine fermentation from Radix Astragali was done using response surface methodology. It was found that the optimum fermentation conditions for Radix Astragali wine were mixing dried and pulverized Radix Astragali with a particle size of 40 mesh with a 60-fold volume of water,inoculation with active dry wine yeast at 0.71%,adding sucrose at 19%,and fermentation at 22 ℃. Under these conditions,alcohol concentration in obtained Radix Astragali wine was 12.3%,which contained 29.05 mg of total flavonoids,and 123 mg of total saponins per liter,displayed golden yellow color,had a strong,sweet and mellow taste and an aromatic smell and harmonious body without soybean odor. This product is a low-alcohol nutritional wine that is in accordance with modern people s health concept.