决明子保健黄酒的酿造工艺研究

Research on the Production Techniques of Healthcare Cassia Seed Yellow Rice Wine

为开发药食同源中药食品,满足人们对健康保健的需求,以糯米和决明子为主要原料,以感官评价为主要衡量指标,采用单因素结合响应面优化双边发酵工艺。结果表明,决明子保健黄酒最佳发酵工艺为决明子添加量15%、黄酒曲添加量0.6%、料水比1:1.6,于25℃下发酵7天。在此优化条件下,决明子黄酒的各项理化指标符合国家相关标准,感官评分86.12,总蒽醌含量达21.9 mg/L,这表明决明子黄酒具有一定的决明子保健功能。

In order to develop traditional Chinese medicine food of the same origin as medicine and food,and meet people's needs for health care,in this study,glutinous rice and cassia seed were used as the main raw materials,sensory evaluation was used as the main measurement index,and single factor combined with response surface methodology was used to optimize the bilateral fermentation process.The results showed that the optimum fermentation process of cassia seed health yellow rice wine was as follows:cassia seed added 15%,Yellow Rice Wine Koji added 0.6%,material water ratio 1:1.56,and fermentation at 25 ℃ for 7 days.Under the optimized conditions,the physicochemical indexes of cassia seed yellow rice wine met the relevant national standards,the sensory score was 86.12,and the total anthraquinone content was 21.9 mg/L,which showed that cassia seed yellow rice wine had a certain health functions.