红曲软枣猕猴桃发酵酒的研制

Development of fermented Hongqu wine with soft jujube kiwifruit

为研制一款集红曲保健功能和软枣猕猴桃营养价值于一体的复合果酒,该研究以糯米、软枣猕猴桃为原料,红曲、酵母为糖化和发酵菌种,通过单因素和正交试验探究红曲软枣猕猴桃发酵酒的最佳工艺参数对感官评分和理化指标的影响。结果表明,最佳工艺参数为红曲添加量8%(以干米计)、果浆添加量80%(以红曲米酒计)、酵母添加量0.1%(以发酵前红曲米酒和果浆总质量计)、发酵温度26℃。此优化条件下,酿制的红曲软枣猕猴桃发酵酒酒精度为14.2%vol、还原糖为3.6 g/L、总浸出物为4.8 g/L、甲醇为227.0 mg/L,色泽呈琥珀色、口感醇厚、酸度适中、红曲香和果香协调浓郁,适口性好。红曲软枣猕猴桃发酵酒的研制可以丰富市场果酒品种,为红曲软枣猕猴桃发酵酒的开发提供参考。

In order to develop a compound fruit wine that integrates the health functions of Hongqu and the nutritional value of soft jujube kiwifruit(Actinidia arguta),using glutinous rice and soft jujube kiwifruit as raw materials,Hongqu and yeast as saccharification and fermentation strains,the influence of the optimal process parameters of fermented Hongqu wine with soft jujube kiwifruit on sensory scores and physical and chemical indicators was explored by single factor and orthogonal tests.The results showed that the optimal process parameters were Hongqu 8%(based on dry rice),fruit pulp 80%(based on Hongqu rice wine),yeast 0.1%(based on total mass of Hongqu rice wine and fruit pulp before fermentation),and fermentation temperature 26℃.Under these optimal conditions,the alcohol content,reducing sugar,total extract and methanol of the fermented Hongqu wine with soft jujube kiwifruit was 14.2%vol,3.6 g/L,4.8 g/L,and 227.0 mg/L,respectively.The color of the fermented wine was amber,and the taste was mellow,with moderate acidity,coordinated and strong Hongqu and fruit aroma,and good palatability.The development of fermented Hongqu wine with soft jujube kiwifruit could enrich the varieties of fruit wine in the market,and provided a reference for the development of fermented Hongqu wine with soft jujube kiwifruit.