玉足海参糯米酒的酿造工艺优化研究

Research on Brewing Process Optimization of Holothuria leucospilota Glutinous Rice Wine

以玉足海参和糯米为主要原料,辅以植物药材,通过微生物发酵酿造一款营养保健米酒。以产品的感官综合评分为评价指标,采用单因素试验和正交试验优化海参糯米酒的酿造工艺。结果表明,海参糯米酒的最优酿造工艺条件为植物药材添加量1.0%、海参酶解液添加量100 mL、酒曲添加量1.0%、发酵时间96 h、发酵温度26℃。在此条件下酿制的玉足海参糯米酒色泽鲜亮,香气协调自然,口感细腻醇厚,酸甜适宜,酒液低聚肽含量约为23 g·L^(-1)。

A nutritious and health-care rice wine was prepared through microbial fermentation with Holothuria leucospilota and glutinous rice as the main raw materials,supplemented by botanical medicinal materials.The comprehensive sensory score of the product was used as the evaluation index,and the brewing process of sea cucumber glutinous rice wine was optimized by single factor test and orthogonal test.The results showed that the optimal brewing conditions of sea cucumber glutinous rice wine were as follows:the addition of botanical materials was 1.0%,the addition of sea cucumber enzymolysis solution was 100 mL,the addition of distiller’s yeast was 1.0%,the fermentation time was 96 h,and the fermentation temperature was 26℃.The Holothuria leucospilota glutinous rice wine brewed under this condition had bright color,harmonious and natural aroma,delicate and mellow taste,suitable sour and sweetness,and the content of oligopeptide in the wine was about 23 g·L^(-1).