黑木耳米酒酿造工艺研究

以黑木耳、糯米为原料，通过单因素试验研究黑木耳添加量、甜酒曲接种量、发酵温度、发酵时间对黑木耳米酒酿造工艺的影响，在单因素试验基础上，以感官评分为响应值，采用Box-Behnken中心组合试验设计建立数学模型，进行响应面优化设计。结果表明，黑木耳米酒最佳的酿造工艺条件为黑木耳添加量6.2%、甜酒曲接种量为1.0%、发酵温度30 ℃、发酵时间47.5 h，在此条件下酿造的黑木耳米酒的感官评分为91.6分，米酒理化指标为还原糖含量6.84 g/100 g、氨基酸含量为10.73 g/100 g、酒精度9.75%vol、总酸0.78 g/100 g，其中还原糖及氨基酸含量较糯米单独发酵增加率＞60%，黑木耳米酒呈褐色，清澈透明，有典型的黑木耳特有清香及米酒香气，酒味醇厚。

Brewing technology of Auricularia auricula rice wine

Taking Auricularia auricula and glutinous rice as raw materials, the effects of A. auricular addition, sweet Jiuqu inoculum, fermentation temperature and time on the brewing technology of A. auricular rice wine were studied through single factor tests. On the basis of single factor tests, using the sensory evaluation as response value, the mathematical model was established by Box-Behnken central composite design. The results showed that the optimal brewing technological conditions of the A. auricula rice wine were as follows: A. auricula addition 6.2%, sweet Jiuqu inoculum 1.0%, fermentation temperature 30 ℃ and time 47.5 h. Under the optimal conditions, the sensory score of the A. auricula rice wine was 91.6, and the contents of reducing sugar, amino acid, alcohol and total acid were 6.84 g/100 g, 10.73 g/100 g, 9.75%vol and 0.78 g/100 g, respectively. Among them, the contents of reducing sugar and amino acid increased by more than 60% compared with the single fermentation of glutinous rice. The A. auricula rice wine was brown, clear and transparent, with typical special fragrance of A. auricula, rice wine aroma, and mellow taste.