低醇度萌发苦荞酒工艺优化及相关指标变化研究

王珊; 马挺军

doi:10.13386/j.issn1002-0306.2019.15.020

低醇度萌发苦荞酒工艺优化及相关指标变化研究

王珊,
马挺军

Study on Optimization of Process and Related Index Changes of Low Alcohol Germination Buckwheat Wine

摘要

摘要: 以萌发72 h黔苦1号苦荞为原料,采用液态发酵法生产低醇度萌发苦荞酒。苦荞萌发阶段,考察培养温度、光照时间以及盐种类和浓度对总黄酮、总酚酸的影响。糖化阶段,考察糖化温度、糖化时间、酶添加量对DE值的影响。在单因素基础上利用响应面法分别优化苦荞萌发培养条件和糖化工艺,选出最佳工艺参数。结果表明:苦荞最佳萌发条件为KCl浓度20 mmol/L、培养温度25 ℃、光照时间4 h,在此萌发条件下,萌发苦荞总黄酮含量为(14.70±0.08) mg/g,总酚酸含量为(16.78±0.05) mg/g;最佳糖化工艺为糖化酶添加量3%、糖化温度58 ℃、糖化时间3.5 h,此时DE值为24.13%±0.02%。经过萌发和糖化优化后,萌发苦荞发酵4 d可得到酒精度为8.83%±0.11% vol、口感较醇厚的苦荞酒,其中萌发苦荞酒中总黄酮含量为(1.458±0.015) mg/100 mL,总酚酸(24.93±0.01) mg/100 mL,γ-氨基丁酸(12.33±0.012) mg/100 mL,DPPH自由基清除率为85.22%±0.01%。因此,萌发苦荞酒在保持良好口感的同时又能提高营养价值,为低醇度苦荞酒的酿造研究提供新的理论依据。

Abstract: Using the buckwheat which has germinated for 72 h as raw material,the low-alcohol buckwheat wine was produced by liquid fermentation. In the germination stage,the effects of culture temperature,illumination time and the type and concentration of salts on the total content of flavonoids and phenolic acids were investigated. In the saccharification stage,the effects of saccharification temperature,saccharification time and glucoamylase addition on dextrose equivalent (DE) were investigated. Based on single factor experiments,response surface method was used to optimize the culture conditions and saccharification process of germination buckwheat,and the optimal parameters were then selected. The results showed that the optimal germination conditions of buckwheat were as follows:KCl concentration of 20 mmol/L,culture temperature of 25℃ and illumination time of 4 h. Under this germination condition,the total content of flavonoid in germinated buckwheat was (14.70±0.08) mg/g,and the total content of phenolic acid was (16.78±0.05) mg/g. And the optimal saccharification process were as follows:Glucoamylase addition of 3%,saccharification temperature of 58℃ and saccharification time of 3.5 h. Under this condition,the DE value was 24.13%±0.02%. After the optimization of germination and saccharification process,the fermented germinated buckwheat wine for 4 d was 8.83%±0.11% vol,which had more mellow taste. The total content of flavonoid in the germinated buckwheat wine was (1.458±0.015) mg/100 mL,the total content of phenolic acid was 24.93±0.01 mg/100 mL and the total content of γ-aminobutyric acid was (12.33±0.012) mg/100 mL,DPPH free radical scavenging rate was 85.22%±0.01%. Therefore,the germination of buckwheat wine tastes well and its nutritional value is also improved,which provides a new theoretical basis for the study of low-alcohol buckwheat wine.