黄芪米酒发酵的条件优化

Optimization of Fermentation Conditions of Astragalus Rice Wine

为开发米酒新产品,以黄米和糯米为主要原料,加入黄芪提取液进行发酵。根据单因素试验结果,设计以黄芪添加量、黄米与糯米质量比和酒曲添加量为因素的L9(33)正交试验,以黄芪米酒的多糖含量、糖度、酸度、出汁率及感官评分为参考指标,得出黄芪米酒发酵的最佳工艺条件:黄芪添加量5%,酒曲添加量0.6%,黄米与糯米质量比1∶2,发酵时间72 h。在此条件下黄芪米酒多糖含量为179.379 4 mg/g,糖度19%,酸度3.83,出汁率0.65%,感官评分为8.1。酿制的黄芪米酒酸甜适度,米粒饱满均一,口感柔和,风味独特。

To develop new rice wine products,yellow rice and glutinous rice was used as the main raw material and Astragalus extract was added to the fermentation to investigate its influence on the wine brewing process.The experimental design was a single factor test evaluating different proportions of Astragalus,yellow rice,and glutinous rice. The volume of wine koji was also evaluated. An orthogonal test further determined the optimum formula by assessing the polysaccharides content,sugar content,acidity,juice rate,and sensory score. The results revealed the optimum technological conditions for Astragalus rice wine fermentation was:5% Astragalus,0.6% wine koji and a 1∶2 ratio of yellow rice to glutinous rice with a fermentation duration of 72 h. The resulting Astragalus rice wine contained:a polysaccharide sugar content of 179.379 4 mg/g,a sugar content of 19%,an acidity of 3.83,a juice rate of 0.65%,and the sensory evaluation score was 8.1 points. The brewed Astragalus rice wine was moderate in sour and sweet,full and uniform in rice grains,soft in taste,and unique in flavor.