摘要
以玉竹和糯玉米为主要原料酿制发酵酒,以感官评分为指标,采用单因素试验及响应面试验优化酿造工艺条件,选用数学模型Logistic、SGompertz、DoseResp及Boltzmann对其进行非线性回归分析,建立发酵动力学模型,并对发酵酒进行性质分析。结果表明:玉竹糯玉米酒最佳发酵工艺条件为发酵温度23.5℃、鲜玉竹和糯玉米质量比1∶4.4、酵母接种量1.0%(以玉竹糯玉米浆质量为基准)、发酵时间9 d,所得酒感官评分为83.5;所建立的数学模型对数据的拟合程度均大于0.95,能较好地描述发酵中的动力学特征;该复合酒具有一定的抗氧化活性和降血糖血脂能力。
Alcoholic beverage was brewed using Polygonatum odoratum and glutinous corn as the main raw materials.Based on sensory score as the evaluation indicator,the brewing process conditions were optimized through single factor experiments and response surface test.Nonlinear regression analysis was performed using Logistic,SGompertz,DoseResp,and Boltzmann mathematical models,fermentation kinetic models were established,and the properties of the fermented beverage were analyzed.The results showed that the optimal fermentation conditions were as follows:fermentation temperature 23.5℃,ratio of fresh Polygonatum odoratum to glutinous corn 1∶4.4,yeast inoculum 1.0%(based on mass of Polygonatum odoratum-glutinous corn slurry),and fermentation time 9 d.Under these conditions,the sensory score of the beverage reached 83.5.The established mathematical models all demonstrated fitting degrees greater than 0.95,effectively describing the kinetic characteristics during fermentation.The alcohdic beverage had significant antioxidant activity and potential hypoglycemic and hypolipidemic effects.
作者
钱俊宇
吕呈蔚
张旭
周兰影
王嵩
秦凤贤
韩勇
金铁
李铁柱
QIAN Junyu;LYU Chengyu;ZHANG Xu;ZHOU Lanyin;WANG Song;QIN Fengxian;HAN Yong;JIN Tie;LI Tiezhu(College of Agriculture,Yanbian University,Yanji 133002,Jilin,China;Jilin Academy of Agricultural Science(Northeast Agricultural Research Center of China)Institute of Agricultural Products Processing,Changchun 130033,Jilin,China;Jilin Provincial Product Quality Supervision and Inspection Institute,Changchun 130033,Jilin,China;China International Engineering Consulting Co.,Ltd.,Beijing 100048,China)
出处
《粮食与油脂》
北大核心
2026年第2期89-97,共9页
Cereals & Oils
基金
吉林省科技发展重点研发计划(20250203072SF)
2024年吉林省预算内基本建设资金(2024 C016-8)。
关键词
玉竹
糯玉米
工艺优化
品质分析
发酵动力学
Polygonatum odoratum
glutinous corn
process optimization
quality analysis
fermentation kineti
