红菇娘米酒的酿造工艺研究

Brewing technology of Physalis alkekengi rice wine

以吉林大米为原料,添加红菇娘果浆,采用固液混合发酵工艺酿造红菇娘米酒。在单因素试验的基础上,利用响应面优化设计红菇娘米酒的酿造工艺,并考察酿造工艺、理化指标和感官评分之间的相关性。结果表明,在培养温度为30℃的条件下,红菇娘米酒最适宜酿造工艺条件为:红菇娘果浆添加量16.4%,甜酒曲接种量2.8%,培养时间15 d。在此最佳工艺条件下,红菇娘米酒中还原糖含量31.3 g/100 g,总酸含量0.81 g/100 g,酒精度7.9%vol,感官评分94.5分;红菇娘米酒酿造工艺与理化指标之间具有显著相关性(P<0.05)。红菇娘米酒色泽橙黄,酒汤光亮,口感清冽,米香、酒香与果香和谐。

Using Jilin rice as raw material,Physalis alkekengi rice wine was brewed with addition of P.alkekengi syrup with solid-liquid mixed fermentation technology.Based on the single factor tests,brewing technology of P.alkekengi rice wine was optimized by response surface methodology.Meanwhile,the correlation between the brewing technology,physicochemical indexes and sensory evaluation was examined.The results showed that the optimum brewing process conditions were determined as follows:P.alkekengi syrup addition 16.4%,sweet distiller's yeast inoculum 2.8%and incubating time 15 d at incubation temperature 30℃.Under the optimal conditions,the contents of reducing sugar,total acid and alcohol and sensory evaluation of P.alkekengi rice wine were 31.3 g/100 g,0.81 g/100g,7.9%vol and 94.5,respectively.The brewing technology were significantly correlated with the physicochemical indexes(P<0.05).The P.alkekengi rice wine was bright with orange-yellow color,crisp taste and harmonious taste with rice,fruits and wine flavor.