利用青钱柳生产保健酒的研究

以红米为糖质原料,将青钱柳浸提液按一定比例添加到红米中浸泡、蒸煮,接种酒曲混合发酵,以感官评分和酒精度为评价指标,通过单因素试验和正交试验确定青钱柳红米酒的最佳工艺组合为发酵时间12 d,温度30℃,酒曲添加量0.8%。按最佳工艺组合酿酒,并对发酵后米酒中主要功能性物质植物多糖、黄酮、总酚的含量进行检测,其含量分别为203.1μg/mL、196.4μg/mL和108μg/mL;酒精度为16.9%vol;感官评分为90分。

Production of Healthcare Wine with Cyclocarya paliurus

Red rice was used as sugar material,Cyclocarya paliurus extract was added proportionally,then through soaking,steaming,yeast inoculation and fermentation,Cyclocarya paliurus-red rice wine was produced.The sensory score and the alcohol content of the wine were taken as evaluation indexes,and the production process of the wine were optimized by single factor tests and orthogonal tests.The optimum technical parameters were as follows:the fermentation time was 12 days,the fermentation temperature was 30℃,and the adding amount of yeast was 0.8%.Under the above conditions,the content of polysaccharides,flavonoids,and total phenols of the wine was 203.1μg/mL,196.4μg/mL,and 108μg/mL,respectively;the alcohol content was 16.9%vol,and the sensory score was 90 out of 100.