藜麦玫瑰发酵低醇饮料优化工艺及品质研究

Study on process optimization and quality of quinoa rose fermented low alcohol beverage

以藜麦与玫瑰为主要原料制备低醇饮料。以感官评分为评价指标,通过单因素及响应面试验优化其制作工艺,并进行理化检测及风味分析。结果表明:最佳制作工艺为藜麦与糯米(总质量100 g)质量比1∶3、风味型酒曲与甜味型酒曲(总添加量1 g)质量比1.25∶1、加水量75 g、发酵时间48 h、发酵温度28℃、玫瑰花瓣粉末添加量1.4 g。在此条件下制得的藜麦玫瑰发酵低醇饮料口感舒适,香气馥郁,感官评分为83。电子鼻检测结果发现,低醇饮料中含有酯类、醛类、醇类等物质,赋予饮料特殊的香气。理化检测结果发现,除基本呈味物质外,低醇饮料中还含有多酚、黄酮等活性成分,微生物含量也符合国家标准的要求。

Low alcohol beverage was prepared using quinoa and roses as the main materials.Taking sensory score as evaluation index,the preparation process was optimized by single factor and response surface experiments,and its physical and chemical detection and flavor analysis were conducted.The results showed that the optimal preparation process was mass ratio of quinoa to glutinous rice(total mass 100 g)1:3,mass ratio of flavored koji to sweet koji(total addition 1 g)1.25:1,water addition 75 g,fermentation time 48 h,fermentation temperature 28 C,and addition of rose petal powder 1.4 g.The quinoa rose fermented low alcohol beverage under the conditions had comfortable taste,rich aroma,and sensory score of 83.The results of electronic nose detection showed that low alcohol beverage contained esters,aldehydes,alcohols,and other substances,giving the beverage a special aroma.Physical and chemical detection results showed that in addition to the basic flavor substances,low alcohol beverage also contained active ingredients such as polyphenols and flavonoids,and the microbial content also met the requirements of national standards.