滁菊米酒发酵工艺优化

Optimization of fermentation technology of Chuzhou chrysanthemum rice wine

目的:探究滁菊米酒的最佳发酵工艺。方法:通过单因素试验确定发酵酵母、发酵时间、酵母接种量、发酵温度和物料比,通过响应面试验构建Box-Behnken多元回归模型确定滁菊米酒的最佳工艺。结果:本试验最佳酵母为安琪酿酒曲,最佳配比为200 g糯米,滁菊与糯米物料比2%,酵母接种量0.9%,发酵温度28℃,发酵时间7 d;在此工艺下生产的滁菊米酒酒精度为9.10%vol,可溶性固形物含量11.90°Brix,黄酮含量为1.98 mg/L,总酸含量为2.48 g/L。结论:在该条件下的滁菊米酒色泽均匀,并带有滁菊香味,口感极佳。

Objective:The best fermentation technology of Chuzhou chrysanthemum rice wine was studied by using glutinous rice and Chuzhou chrysanthemum as raw materials.Methods:The fermentation yeast,fermentation time,yeast inoculation amount,fermentation temperature and material ratio were determined through single factor experiments,and the Box-Behnken multiple regression model was established using response surface methodology to optimize the process conditions for Chuzhou chrysanthemum rice wine.Results:The best yeast in this experiment was angel starter of liquor-making.The optimum ratio was 200 g glutinous rice,the material ratio of Chuzhou chrysanthemum and glutinous rice was 2%,yeast addition of 0.9%,fermentation temperature of 28℃,fermentation time of 7 d,the alcohol content of Chuzhou chrysanthemum rice wine was 9.10%vol,soluble solid content was 11.90°Brix;flarohoids content was 1.98 mg/L;total acid contents was 2.48 g/L.Conclusion:Under these conditions,Chuzhou chrysanthemum rice wine has uniform color,Chuzhou chrysanthemum fragrance and excellent taste.