薏米酒的工艺优化研究

Study on process optimization of coix barley wine

以薏米为原料制作薏米酒,并对其酿造工艺进行优化。设计单因素和正交试验,采用多指标综合评分法和综合平衡法进行分析。确定最佳工艺条件为:糖化酶添加量0.4%,酒曲添加量1.4%,糖化时间24 h,最适酒曲为麦曲。以最佳工艺酿造的薏米酒总糖16.92 g/L,总酸(以乳酸计) 6.58 g/L,pH值3.79,酒精度8.8%vol,非糖固形物17.89 g/L,甘油三酯为2.01 mg/L。

Coix seed is rich in starch,is a kind of nutritional food,but also has high medicinal value,but coix seed starch is not easy to saccharification,so this experiment uses Coix seed as raw material to optimize the brewing process of Coix seed wine.Single factor experiment and orthogonal experiment were designed and analyzed by multiindex comprehensive scoring method and comprehensive balance method.The physical and chemical indexes were transformed into single indexes by comprehensive scoring method,and then combined with sensory evaluation,and finally analyzed by comprehensive balance method.The optimum technological conditions were as follows:the optimum saccharifying enzyme dosage was 0.4%,the optimum koji dosage was 1.4%,the optimum saccharifying time was 24 hours,and the optimum koji was wheat koji.The total sugar,total acid(based on lactic acid),alcohol,nonsugar solid and triglyceride were 16.92 g/L,6.58 g/L,3.79 pH,8.8%vol,17.89 g/L and 2.01 mg/L respectively.This experiment provided reference for the study of coix seed health food.