山楂红曲米酒的发酵工艺研究

Study on the Fermentation Process of Hawthorn Red Yeast Rice Wine

以山楂、红曲米为原料,以东京根霉曲作为糖化发酵剂对山楂红曲米酒的发酵工艺进行了研究。以山楂、红曲米的比例、糖的添加量、发酵时间为因素,采用Design-Expert10.0软件设计响应面优化实验,以降血脂活性实验数据和感官评分的综合值为响应值设计实验优化发酵工艺,获取最佳发酵工艺参数。实验结果表明,山楂红曲米酒的最佳发酵条件为:山楂与红曲米的比例为1∶5,糖的添加量为7%,发酵时间为3 d。山楂红曲米酒的降血脂实验数据——胆酸盐结合率是61.02%,感官评分是87.5分。得到的山楂红曲米酒澄清透亮,颜色呈淡淡的橙红色,香气幽雅,口感醇和,风格独特,入口酸甜柔和,带有清香的果味。

The fermentation process of hawthorn red yeast rice wine was studied by using hawthorn and red yeast rice as raw materials and Tokyo root mold koji as saccharification starter as fermentation agent.Methods:Based on the proportion of hawthorn and red yeast rice,the amount of sugar added and the fermentation time,Design-Expert 10.0 software was used to design the response surface optimization experiment,and the comprehensive value of the lipid-lowering activity experimental data and sensory score was used as the response value to design the experimental optimization process to obtain the best fermentation process parameters.Result:The optimal fermentation conditions for hawthorn red yeast rice wine are:the ratio of hawthorn to red yeast rice is 1:5,the sugar addition is 7%,and the fermentation time is 3 days.Conclusion:The lipid-lowering experimental data of hawthorn red yeast rice wine calculated the bile acid binding rate of 61.02%,and the sensory score was 87.5 points.The obtained hawthorn red yeast rice wine is clear and translucent,with a light orange-red color,elegant aroma,mellow taste,unique style,sweet and sour soft entrance,with a clear fruity taste.