蛹虫草甜米酒的生产工艺研究

Study on Production Techniques of Cordyceps Militaris Sweet Rice Wine

以转色优质蛹虫草菌丝体及糯米为主要原料,按照单因子对照原则,参考一般甜米酒制作方法,以虫草素含量、虫草酸含量、总糖含量、氨基酸含量、酒精度、乙酸乙酯含量、总酸含量、感官评价等为主要指标,比较和优化了优质蛹虫草甜米酒的发酵工艺及主要技术参数。结果表明:蛹虫草与糯米最佳质量比为6∶80,最佳甜酒曲浓度为1.5%,最佳发酵时间为28h,最佳发酵温度为30℃,最佳终止发酵方法为微波灭菌法;对最佳发酵条件生产蛹虫草甜米酒的口感、风味及营养保健成分等进行感官评价及常规理化分析表明,该蛹虫草甜米酒在充分保留传统甜米酒风味的同时,营养及保健价值明显提高。

Taking cordyceps militaris mycelia and sticky rice as main raw materials,according to single factor controlled principles, refering to general sweet wine production method, using cordyceps pigment,cordyceps acid content,total sugar, amino acids,alcohol degrees,acetic acid bester,total acid content, and sensory evaluation as main index, the fermentation and main technical parameters of high quality cordyceps militaris sweet wine were explored,compared and optimized. The results showed that the best quality ratio of cordyceps militaris and glutinous rice was 6 ： 80, the best concentration of sweet wine yeast was 1.5% ,and the best fermentation time and temperature were 28 h and 30℃ respectively, the best method of terminating fermentation was microwave sterilization. The sensory evaluation and practice of physical and chemical analysis of taste flavor and nutritious ingredients of cordyceps militaris sweet rice wine produced at the best optimum fermentation conditions indicated that the sweet rice wine in cordyceps militaris full flavor while retaining the traditional sweet rice wine flavor,markedly improved its nutritional and health value