【摘要】 以山丹黄参为原料,对黄参酒的生产工艺进行了优化。研究了料液比、辅料种类、酿酒曲种类及发酵时间对黄参酒品质的影响,结合感官评定,确定最佳的生产工艺条件,并使用气相色谱-质谱(GC-MS)联用技术对黄参酒的香气成分进行检测。结果表明,最优工艺条件为:黄参∶水比例为1∶100(g/m L),淀粉为辅料,酒曲为清香型酒曲,发酵周期14 d;初步定性出60种化合物。其他理化指标显示所得黄参酒品质较好。更多还原

【Abstract】 Using Shandan Sphallerocarpus gracilis as material,the production process of Sphallerocarpus gracilis wine was optimized.The effect of Sphallerocarpus gracilis wine quality on different operating parameters,such as liquid/solid ratio,supplementary material types,distiller’s yeast types and fermentation time. The optimum technology was selected by orthogonal design and sensory analysis,using GC-MS to test Sphallerocarpus gracilis wine aroma components.The best result indicated that Sphallerocarpus gracilis∶ water ratio was 1 ∶ 10( g: m L),supplementary material for starch,distiller ’s yeast for Fen-flavor and fermentation time for 14 days.60 aroma compounds were identified by GS-MS,and the other physics and chemistry indexes showed Sphallerocarpus gracilis wine had high quality.更多还原