发酵蒸馏型黄芪酒酿制工艺研究

Brewing process of fermented and distilled Astragalus membranaceus liquor

研究发酵蒸馏型黄芪酒的酿制工艺。采用粉碎、润糁、蒸料、发酵、蒸馏、勾兑等方法制备黄芪酒,通过单因素试验与正交试验,考察不同的黄芪与高粱质量比、发酵温度、发酵时间对黄芪酒的出酒率、酒中黄芪总多糖含量以及感官评分的影响,筛选最优酿制工艺。综合考虑出酒率、酒中黄芪总多糖含量及感官评分3个指标,表明最佳酿酒工艺为黄芪与高粱质量比1∶9,发酵温度15℃,发酵时间40 d。本研究筛选所得工艺可酿制出酒率高(40.89%~42.16%)、黄芪总多糖含量高(10.12%~10.45%)、感官纯正(83~85分)的黄芪酒。

The brewing process of fermented and distilled Astragalus membr^anaceus liquor was studied. The A. membranaceus liquor was prepared by means of smashing, moistening, steaming, fermenting, distilling, blending and other steps. The effects of different A. membranaceus and sorghum mass ratio, fermentation temperature, time on the liquor yield, total polysaccharide content and sensory score of the liquor were examined to screen the optimal brewing process by single factor and orthogonal experiment. Results showed that the optimal processing technology was A. membranaceus and sorghum mass ratio 1 ： 9, fermentation temperature 15 ℃., time 40 d. The A . membranaceus liquor obtained by the brewing process had the advantage of high liquor yield rate （40.89%-42.16%） and total polysaccharide content （10.12%-10.45%） as well as good sensory score （83-85）.