| 刘 宁,杨向科,陈黄曌,刘延波,赵志军,潘春梅.铁棍山药保健黄酒发酵工艺研究[J].保鲜与加工,2026,26(7):76~83 |
| 铁棍山药保健黄酒发酵工艺研究 |
| Study on the Fermentation Process of Health-Promoting Tiegun Yam Yellow Wine |
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| DOI： |
| 中文关键词: 黄酒 铁棍山药 发酵工艺 响应面优化 |
| 英文关键词:yellow wine Tiegun yam fermentation process response surface optimization |
| 基金项目:河南省重点研发专项项目（2311111120002）；河南省科技攻关项目（232102311160）；河南牧业经济学院食品科学与工程重点学科 项目（XJXK202203）；河南牧业经济学院博士科研启动基金（2018HNUAHEDF012，2022HNUAHEDF034） |
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| 中文摘要: |
| 为推动河南铁棍山药的开发利用，比较了不同品种山药的营养成分，并以糯米和铁棍山药为 主要原料，采用甜酒曲发酵制备山药黄酒。通过单因素试验和响应面法考察了酒曲种类、山药添加 量、发酵时间、发酵温度及水料比对铁棍山药糯米黄酒感官品质和酒精度的影响，并对发酵工艺进行 优化。结果表明，山药糯米黄酒的最佳发酵工艺条件为：采用安琪甜酒曲发酵，山药添加量4%，发酵 时间3 d，发酵温度30 ℃，水料比1∶1（mL/g）。在此条件下制备的山药黄酒感官评分高达90分，色泽均 匀、澄清透亮，酒香浓郁且伴有山药甘甜风味，酒体协调。成品黄酒的酒精度为15.07%vol，总酸含量 为4.31 g/L，氨基酸态氮含量为0.22 g/L，多酚含量为15.87 mg/L，黄酮含量为5.44 mg/L。本研究为铁棍 山药的加工利用和功能性黄酒产品开发提供了参考。 |
| 英文摘要: |
| In this study, the nutritional components of different varieties of yam were compared, and the yellow wine was prepared by sweet yeast fermentation using glutinous rice and Tiegun yam as the main raw materials, aiming to pro? mote the development and utilization of Tiegun yam in Henan province. Then the effects of yeast types, yam additions, fermentation time, fermentation temperatures and water-to-material ratios on the sensory qualities and alcohol con? tents of Tiegun yam glutinous rice yellow wine were investigated through single factor experiments and response sur? face methodology, and the fermentation process was optimized. The results showed that the optimal fermentation condi? tions for Tiegun yam glutinous rice yellow wine were determined as follows: angel brand sweet koji selection, yam addi? tion of 4%, fermentation time of 3 days, fermentation temperature of 30 ℃, and water-to-material ratio of 1∶1 (mL/g). Under these conditions, the sensory score of prepared yam yellow wine reached 90 points with uniform color, clear transparency, rich aroma, and accompanied with the yam sweet flavor and harmonious wine body. The alcohol content of the prepared yellow wine was 15.07%vol, and the total acid, amino acid nitrogen, polyphenol and flavonoid contents were 4.31 g/L, 0.22 g/L, 15.87 mg/L, and 5.44 mg/L, respectively. This research provides a reference for the processing and utilization of iron rod yam and the development of functional yellow wine products. |
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