固定化复合酵母发酵合水粉葛果酒工艺的优化.docVIP

固定化复合酵母发酵合水粉葛果酒工艺的优化 　　摘要：对固定化酵母生产合水粉葛（Pueraria thomsonii Benth）果酒的生产工艺进行了优化。以酒精度、感官评价、总黄酮含量为考察指标，研究初始糖度、二氧化硫添加量、固定化酵母添加量、发酵温度对合水粉葛果酒生产工艺的影响。结果表明，最佳工艺条件为初始糖度24%，二氧化硫添加量80 mg/L，固定化复合酵母以0.3%葡萄酒干酵母为主发酵菌种、配合0.04%生香干酵母和0.06%酿酒高活性干酵母，发酵温度28 ℃，发酵时间7 d。在此条件下，合水粉葛果酒的酒精度为13.3%，感官评分91分，总黄酮含量244.52 mg/L。 　　关键词：固定化复合酵母；合水粉葛（Pueraria thomsonii Benth）果酒；黄酮 　　中图分类号：TS262.7 文献标识码：A 文章编号：0439-8114（2016）05-1231-04 　　DOI：10.14088/j.cnki.issn0439-8114.2016.05.036 　　Optimization of Fermentation Technology of Heshui Pueraria thomsonii 　　Benth Wine by Immobilized Mulriple Yeast 　　LIU Jian-nan， FU Bo， ZHENG Lin， ZHANG Hua-jian， HUANG Yu-xiong 　　（Foshan Polytechnic College， Foshan 528137， Guangdong， China） 　　Abstract： The production process of Heshui Pueraria thomsonii benth wine produced by immobilized yeast were studied. Using alcohol content，sensory quality and flavonoids content as the inspect indexs， the effects of the initial sugar content， additive amount of SO2，immobilized yeast added quantity，fermentation temperature on the Heshui Pueraria thomsonii Benth wine production process were studied. The results showed that the best technological conditions to produce Heshui Pueraria thomsonii Benth wine were initial sugar content 24%，SO2 80 mg/L，immobilized mulriple yeasts（0.3% grape wine dry yeast used as chief fermentation species coupled with 0.04%aroma-produing dry yeast and 0.06% high active dry yeast），fermentation temperature 28 ℃，fermentation time 7 days. Under this condition， Heshui Pueraria thomsonii Benth wine alcohol content was 13.3%， sensory score was 91， flavonoids content was 244.52 mg/L. 　　Key words： immobilized mulriple yeast；Heshui Pueraria thomsonii Benth；flavonoids 　　粉葛（Pueraria thomsonii Benth）又称干葛藤，与野葛[Pueraia lobata（Willd） Ohwi]一起构成中国分布最广的2种豆科葛属植物。葛根是葛的地下块根，富含葛根素、黄酮类物质、花生酸、维生素以及钙、铁、锌、硒等多种微量元素，具有降低心肌耗氧量、增加冠脉脑血管血流量、缓解心绞痛、抗心律失常、增强机体免疫力等功能[1，2]，属于国家卫生部公布的药食同源植物[3]。合水粉葛是广东省佛山市高明区出产具有独特优良品质的粉葛，是国家地理标志保护产品[4]。 　　目前，葛根可广泛应用于保健食品、生物制药、日用化工等领域[5，6]。在国内的葛根深加工类食品