蛹虫草甜米酒的酿造工艺研究
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摘要
以蛹虫草大米为原料,酿造蛹虫草甜米酒。通过单因素和正交试验,对蛹虫草甜米酒的酿造工艺进行优化。结果表明,蛹虫草甜米酒的最佳酿造工艺条件为:甜酒曲接种量为1.5%,料液比为1∶3.0(g∶m L),发酵温度28℃,发酵时间为3 d。在此工艺条件下,蛹虫草甜酒中虫草总糖含量为10.03 g/100 m L,虫草素含量1.24 mg/100 m L,酒精度1.2%vol,感官评分95分。此最佳工艺酿造的蛹虫草甜米酒呈现淡黄色,酒液澄清透明,复合香气协调浓郁,口感甜爽,余味绵长,同时具有较高的营养价值。
Using Cordyceps militaris and rice as raw material, C. militaris sweet rice wine was brewed. The brewing technology of sweet rice wine was optimized by single factor and orthogonal experiments. The results showed that the optimum brewing process conditions were as follows: sweet distiller's yeast inoculum 1.5%, material-liquid ratio 1∶3.0(g∶ml), fermentation temperature 28 ℃ and time 3 d. Under the optimum conditions, C. militaris total sugar content, cordycepin content, alcohol content and sensory score of the C. militaris sweet rice wine were 10.03 g/100 ml, 1.24 mg/100 ml,1.2%vol and 95, respectively. The C. militaris sweet rice wine was pale yellow with clear and transparent, strong complex aroma, suitable sweet taste,and the rice wine had high nutritional value.
Using Cordyceps militaris and rice as raw material, C. militaris sweet rice wine was brewed. The brewing technology of sweet rice wine was optimized by single factor and orthogonal experiments. The results showed that the optimum brewing process conditions were as follows: sweet distiller's yeast inoculum 1.5%, material-liquid ratio 1∶3.0(g∶ml), fermentation temperature 28 ℃ and time 3 d. Under the optimum conditions, C. militaris total sugar content, cordycepin content, alcohol content and sensory score of the C. militaris sweet rice wine were 10.03 g/100 ml, 1.24 mg/100 ml,1.2%vol and 95, respectively. The C. militaris sweet rice wine was pale yellow with clear and transparent, strong complex aroma, suitable sweet taste,and the rice wine had high nutritional value.
引文
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[3]ZHANG W Y,YANG J Y,CHEN J P,et a1.Immunomodulatory and antitumor effects of an exopolysaccharide fraction from cultivated Cordyceps sinensis(Chinese caterpillarfungus)on tumour-bearing mice[J].Appl Biochem Biotechnol,2005,42(1):9-15.
[4]孟兆丽,朱凯,冯云,等.蛹虫草总糖抑菌及抗氧化作用研究[J].食品研究与开发,2008,29(9):31-33.
[5]曲瑾郁,任大明.蛹虫草总糖的化学修饰及体外抗氧化能力[J].食品科学,2011,32(15):58-61.
[6]FULLER B B,LUNSFORD J B,IMAN D S.Alpha-melanocyte-stimulatinghormone regulation of tyrosinase in Cloudman S-91 mouse melanoma cell cultures[J].J Biol Chem,1987,262(9):4024-4033.
[7]蔡友华,刘学铭.虫草素的研究与开发进展[J].中草药,2007,38(8):1269-1272.
[8]杨涛,董彩虹.虫草素的研究开发现状与思考[J].菌物学报,2011,30(2):180-190.
[9]张姝,张永杰,SHRESTHA B,等.冬虫夏草菌和蛹虫草菌的研究现状、问题及展望[J].菌物学报,2013,32(4):577-597.
[10]朱蕴兰,宋慧,周卫东,等.蛹虫草面包的研制[J].食品科技,2009,34(4):136-137.
[11]翁梁.蛹虫草保健挂面的研制[J].食品科技,2014,39(9):196-198.
[12]王雅玲,代玲玲,赵轶男,等.蛹虫草功能食品的最新研究进展[J].食品工业科技,2008,29(11):285-287.
[13]刘昭明,蒋世云.糯米甜酒发酵过程的生物学特性研究[J].酿酒,2001,28(5):60-62.
[14]王乐,王君高,宋洁,等.大枣、枸杞保健米酒的研制[J].中国酿造,2008,27(18):98-99.
[15]黄和升,王海平.黑莓米酒发酵工艺优化[J].中国酿造,2015,34(9):164-167.
[16]金铁岩,权伍荣,金清,等.人参米酒理化、感官与抗氧化特性的研究[J].食品科技,2009,34(12):157-161.
[17]王巍杰,王秋艳,吴尚卓.首乌芝麻米酒酿制工艺的研究[J].中国酿造,2010,29(3):182-184.
[18]鲁晓岩.硫酸-苯酚法测定北冬虫夏草多糖含量[J].食品工业科技,2002,23(4):69-70.
[19]李泳,余潮彬,张兆霞,等.紫外可见分光光度法测定虫草素含量[J].广东化工,2012,39(11):186-187.
[20]张玮,郝冬曙,张玉龙,等.葡萄酒酒精度测定方法的探讨[J].中外葡萄与葡萄酒,2004(5):47.