Kefir粒发酵人参米酒工艺的优化

以大米糖化液和人参浆液为主要原料,通过Kefir粒发酵酿造Kefir人参米酒。以乙醇体积分数(酒精度)和感官评价分数为响应值,使用Box-Behnken Design方法对糖化酶添加量、人参浆液添加量、Kefir接种量进行优化,得到Kefir粒发酵人参米酒最佳工艺条件。结果表明:糖化酶添加量是显著影响(P0.05)米酒酒精度的因素,人参浆液添加量是影响米酒感官评价的显著因素(P0.05)。Kefir粒发酵人参米酒最佳工艺条件:糖化酶添加量0.8%、Kefir接种量10%、人参浆液添加量20%,发酵15 d后乙醇体积分数(酒精度)为13%,米酒感官评价为93分。该优化条件下人参总皂苷含量提高了18.6%。

Optimization of Fermentation Technique of Ginseng Rice Wine by Kefir Grain

Using rice saccharification liquid and ginseng slurry as main raw materials,ginseng rice wine was obtained by kefir grain fermentation.Using alcohol degree and sensory evaluation score as response value,additive amount of glucoamylase,additive amount of ginseng slurry and kefir inoculums concentration were optimized by Box-Behnken Design method to get optimum conditions of KGRW.The results showed that the additive amount of glucoamylase was a significant factor affecting alcohol degree of the KGRW (P＜0.05),and additive amount of ginseng slurry was a significant factor affecting sensory evaluation of the KGRW (P＜0.05).The optimum technological conditions of ginseng rice wine fermentation by Kefir grain were:additive amount of glucoamylase 0.8％,kefir inoculum concentration 10％,additive amount of ginseng slurry 20％,volume percent 13％ and sensory evaluation 93.Under these conditions,content of ginsenosides increased by 18.6％.