艾草对米酒品质的影响研究和艾草米酒发酵工艺优化

Effect of wormwood on the quality of rice wine and optimization of fermentation technology for wormwood rice wine by response surface methodology

以糯米为原料,通过优选的艾草、甜酒曲搭配,进行复合发酵,制备艾草米酒.通过测定艾草米酒的pH值、总糖、氨基酸和抗氧性能等,探讨添加艾草后所酿米酒的品质变化.试验结果表明,相对于普通米酒,艾草米酒的pH值不变,含糖量、抗氧化性等都大大提高,氨基酸总体含量基本没有变化,但是其必需氨基酸的含量却有所提高,说明米酒添加艾草发酵有利于提高米酒的品质.通过单因素和响应面试验研究了艾草米酒最佳发酵工艺为艾草提取液0.17 g/mL、酒曲接种量1.41 g、发酵时间34 h,得到米酒的抗氧化性为53.58%.

Using glutinous rice as the raw material,wormwood rice wine was prepared through composite fermentation with selected wormwood and sweet wine koji.By measuring the pH value,total sugar,amino acids,and antioxidant properties of mugwort rice wine,the quality changes of the rice wine brewed with mugwort were explored.The experimental results showed that compared to ordinary rice wine,the pH value of wormwood rice wine remained unchanged,and the sugar content,antioxidant properties,and other factors were greatly increased.The overall amino acid content remained unchanged,but the content of essential amino acids increased.This indicates that adding wormwood fermentation to rice wine is beneficial for improving the quality of rice wine.Through single factor and response surface methodology experiments,the optimal fermentation process for wormwood rice wine was studied as follows:wormwood extract 0.17 g/mL,yeast inoculation 1.41 g,and fermentation time 34 h.The antioxidant activity of rice wine was 53.58%.