火龙果玫瑰米酒的生产工艺优化

Optimization of the Production Process of Pitaya Rose Rice Wine

为探究火龙果玫瑰米酒的制作工艺,以红心火龙果和墨红玫瑰花为添加原料,将火龙果与玫瑰花和糯米按一定配比蒸煮,加入甜酒曲糖化发酵,生产火龙果玫瑰米酒。以感官评分为指标,采用单因素实验和正交实验对其进行工艺优化。以糯米质量为配方基准,得到最优配方及工艺条件为火龙果添加量30%,玫瑰花添加量16%,甜酒曲添加量0.4%,发酵温度30 ℃,发酵4 d。此条件下米酒色泽鲜艳,具有火龙果独有的颜色,花香果香协调,入口酸甜适宜,风格独特,保持了火龙果与玫瑰花独有的营养价值。产品理化指标测定结果显示,总酸含量为5.77 g·L^(-1),糖度22 °Bx,乙醇浓度为8%vol,均符合国家标准规定。

To explore the production process of pitaya rose rice wine,red heart pitaya and dark red rose were used as added raw materials.Pitaya was steamed with rose and glutinous rice in a certain ratio,and liqueur koji was added for saccharification and fermentation to produce pitaya rose rice wine.Using sensory evaluation as the indicator,single factor experiments and orthogonal experiments were conducted to optimize the product.Taking the quality of glutinous rice as the formula benchmark,the optimal formula and process conditions were obtained as follows:30% pitaya addition,16% rose addition,0.4% liqueur koji addition,fermentation temperature 30 ℃,ferment for 4 days.Under these conditions,the rice wine is bright color,unique pitaya color,harmonious floral and fruity aroma,suitable sour and sweet taste,unique style,and maintained the unique nutritional value of pitaya and rose.The results of the physical and chemical indexes of the product show that the total acid content was measured to be5.77 g·L~(-1),the sugar content was 22 °Bx,and the ethanol concentration was 8%vol,all of which comply with national standards.