黄精水解液制备工艺优化及新型黄精黄酒的酿制

Preparation process optimization of Polygonatum sibiricum hydrolysate and brewing of new P. sibiricum Huangjiu

通过单因素和正交试验优化高速剪切、超声酶解两步水解黄精工艺,并用黄精水解液和糯米混合发酵酿制新型黄精黄酒。结果表明,黄精原料高速剪切工艺参数为剪切时间50 min、剪切pH 2、剪切速率14 000 r/min、料液比1∶50(g∶mL);黄精滤渣水解工艺参数为纤维素酶添加量2%、超声功率200 W、料液比1∶20(g∶mL)、超声时间60 min。在此优化条件下,黄精多糖溶出率达52.5%,水解率为81.3%。黄精水解液与糯米结合发酵的新型黄精黄酒呈淡黄色、清亮透明、酸甜适中,具有黄精中药原有的特殊香味;其中,经检测新型黄精黄酒多糖含量为5.01 mg/mL,远高于传统黄精黄酒、传统黄酒。

The hydrolysis process of Polygonatum sibiricumg Huangjiu was studied by single factor and orthogonal experiments using high-speed shear and ultrasonic enzymatic hydrolysis,and the new type P.sibiricum Huangjiu was brewed by mixed fermentation of P.sibiricum hydrolysate and glutinous rice.The results showed that the high-speed shear process parameters of P.sibiricum raw materials were shear time 50 min,shear pH 2,shear rate 14000 r/min,and material-liquid ratio 1∶50(g∶ml).The hydrolysis process parameters of P.sibiricum filter residue was cellulose addition 2%,ultrasonic power 200 W,material-liquid ratio 1∶20(g∶ml),and ultrasonic time 60 min.Under the optimal conditions,the dissolution rate of P.sibiricum was 52.5%,and the hydrolysis rate was 81.3%.The new P.sibiricum Huangjiu fermented by the mixed fermentation of P.sibiricum and glutinous rice showed light yellow color,clear and transparent,with moderate sweet and sour,and had the original special fragrance of traditional Chinese medicine P.sibiricum.The polysaccharide content of the new Huangjiu was 5.01 mg/ml,which was much higher than traditional P.sibiricum Huangjiu and traditional Huangjiu.