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投稿时间：2023-10-08
投稿时间：2023-10-08
中文摘要: 以富硒黄芪和糯米为原料，以发酵时间、发酵温度、酒曲添加量、富硒黄芪添加量为工艺条件研究富硒黄芪甜酒酿的最佳酿造工艺。采用单因素分析筛选出响应面试验的最佳条件，通过响应面优化法，以感官评分为响应值，优化出富硒黄芪甜酒酿的制备工艺，并验证试验的准确性。结果表明，发酵时间51 h、发酵温度30 ℃、酒曲添加量0.95%、富硒黄芪添加量4.80%时，富硒黄芪甜酒酿感官评分较高，为87.7，该富硒黄芪甜酒酿的制备工艺具有一定的可行性。
Abstract:The optimal preparation process of selenium-enriched Astragalus sweet rice wine was explored with selenium-enriched Astragalus and glutinous rice as raw materials， and the fermentation time， fermentation temperature， Jiuqu dosage， and selenium-enriched Astragalus addition as process conditions. The optimum conditions of the response surface test were screened by single factor analysis. The preparation process of selenium-enriched Astragalus sweet rice wine was optimized by the response surface optimization method with the sensory score as the response value. The accuracy of the test was also verified. According to the result， the sensory score of selenium-enriched Astragalus sweet rice wine reached the highest， which was 87.7， with the fermentation time of 51 h， the fermentation temperature of 30 ℃， the Jiuqu dosage of 0.95%， and the amount of selenium-enriched Astragalus of 4.80%. Such a preparation process of selenium-enriched Astragalus sweet rice wine is feasible.
文章编号：202509015 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（82360755）
| 作者 | 单位 |
| 保虎德1，马生军1 *，麦吉旦·买买江1，陈文峰2，康洁1，周开宇1 | 1.新疆农业大学 食品科学与药学学院，新疆 乌鲁木齐 830052；2.中国农业大学 生物学院，中国农业大学根瘤菌研究中心，北京 100193 |
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