菠萝蜜种仁黄酒酿造工艺的优化

Processing technology optimization of yellow rice wine fermented with jackfruit kernel

【目的】优化菠萝蜜种仁黄酒的酿造工艺条件,为研制新型的果味黄酒提供参考。【方法】以菠萝蜜种仁和黑糯米为原料,甜酒粉为糖化发酵剂,经糖化发酵、澄清、杀菌后制备果味型黄酒。通过单因素试验和正交试验优化菠萝蜜种仁黄酒的发酵工艺条件,并探讨不同澄清方法对黄酒澄清效果的影响。【结果】菠萝蜜种仁黄酒的最佳酿造工艺条件为:熟黑糯米与菠萝蜜种仁熟粉质量比5∶1,加入总原料质量0.5%的甜酒粉,28℃下固体发酵2d后加入与总原料等量的20%无菌糖水再发酵4d,得到的黄酒经3000r/min离心25min。在最佳工艺条件下酿造获得的菠萝蜜种仁黄酒呈淡紫红色,半透明,具有菠萝蜜的特殊香味和黄酒的典型风格,糖度20~25g/L,酒精度2.4%vol^2.8%vol,属于半干型低度酒。【结论】以菠萝蜜种仁和黑糯米为原料,甜酒粉为糖化发酵剂,制得的黄酒酒香协调,风味良好。该工艺发酵时间较短,在实际生产中可进一步推广应用。

[ Objective ] The processing technology of jackfruit flavor yellow rice wine was optimized to provide ref- erences for developing a new type of fruity yellow rice wine. [Method]The new yellow rice wine was made by liquid- solid fermentation, using jackfruit keruel and black glutinous rice as raw materials and rice wine starter as agent. The fermentation technology was optimized by single factor and orthogonal test, and an ideal centrifugal method was deter- mined. [ Result]The best mass ratio of black glutinous rice to jackfruit kernel was 5：1. The usage of rice wine starter as sucrose was 0.5% and the mass concentration of sucrose was 20%, respectively. Fermentation time was 2＋4 days （solid fermentation for two days, liquid fermentation for four days）. The ideal clarification technology of the wine was centrifugal method, 3000 r/min and 25 min. After this process, the yellow wine had good stability, lilac color and pleasant bouquet scented by Jackfrnit. It belonged to off-dry and low-alcohol with sugar content of 20-25 g/L and alcohol content of 2.4%vol-2.8%vol. [Conclusion]With Jackfruit kernel and black glutinous rice as raw materials and rice wine starter as agent, the yellow rice wine has a soft taste and good style. For its short fermentation time, this processing technology will be extended to actual production.