雨生红球藻酒酿造工艺优化

Optimization of the Production Process of Haematococcus pluvialis Wine

以雨生红球藻为主要原料,通过保温发酵方式开发酿造酒,利用单因素实验和响应面实验对雨生红球藻添加量、蔗糖添加量、酵母添加量、发酵温度、发酵时间5个因素进行优化,得到雨生红球藻酒的最佳酿造工艺条件:雨生红球藻粉5 g、糖度19%、酵母浓度0.3%、发酵温度28℃、发酵时间5 d。在此条件下,发酵雨生红球藻酒有明显的发酵风味,醇香浓厚,酸香可口,酒香浓郁,颜色呈现为深红色,酒精度为9.5%vol,糖度为2.5%,总酸为5.6‰,pH4.05,此时感官评分为83分。为雨生红球藻的深加工提供了一定理论基础。

With Haematococcus pluvialis as the main raw material,a fermented wine product was developed through insulation fermentation.Using single factor experiments and response surface experiments,the amount of Haematococcus pluvialis,sucrose amount,yeast amount,fermentation temperature and fermentation time were optimized.The best process conditions of Haematococcus pluvialis wine were as follows:Haematococcus pluvialis 5 g,sugar 19%,yeast 0.3%,fermentation temperature 28℃,and fermentation time 5 d.Under these conditions,the fermented Haematococcus pluvialis wine had obvious fermentation flavor,mellow and refreshing wine body,rich wine aroma,and dark red color.The alcohol content was 9.5%vol,the sugar content was 2.5%,the total acids was 5.6‰,the pH value was 4.05,and the sensory score was 83.This study has provided a theoretical basis for the deep processing of Haematococcus pluvialis.