红曲枸杞酒发酵工艺优化研究

摘要

以糯米为原料，结合枸杞，采用自制纯红曲、甜酒曲以及生香酵母为糖化发酵剂发酵生产红曲枸杞酒。得出的最佳发酵工艺条件为：甜酒曲、红曲、枸杞、酵母菌液添加量分别为糯米投用量的0.4%、8%、1.5%、2.5%，前发酵温度为25℃，后发酵温度为20℃。通过验证实验，该条件下得出的酒Monacolin K含量为0.12 g/L，酒精度12.6%vol，口感醇厚，且有一定的保健功效。%In this study, glutinous rice was used as raw materials and coupled with Lycium barbarum, self-made pure red starter, Jiuniang start-er, and aroma-producing yeast (used as saccharifying fermenting agent) to produce red starter Lycium barbarum wine. The best fermenting con-ditions were obtained as follows:the adding levels of Jiuniang starter, red starter, Lycium barbarum and microzyme were 0.4%, 8%, 1.5%, and 2.5%respectively of the using level of glutinous rice, the primary fermenting temperature was at 25℃, and the late fermenting tempera-ture was at 20℃. Through validation experiments, the total content of Monacolin K in produced wine was 0.12 g/L and alcohol content was 12.6%. Besides, the produced wine had mellow taste and healthcare functions.