【摘要】 以福建连城冠豸山铁皮石斛和糯米为原料,采用单因素试验和正交试验对铁皮石斛渗入黄酒的全发酵工艺进行了优化,获得的最佳工艺条件为:铁皮石斛添加量10%,酒曲添加量0.6%,料水比1∶1.0,于28℃左右发酵7 d,再经20 d的后发酵。在此工艺条件下酿制的铁皮石斛黄酒的粗多糖含量达1.93 g/L,较传统黄酒提高了72.3%,且口感醇和爽口,感官评分达90.2分。抗氧化活性试验以对1,1-二苯基-2-苦基肼(DPPH·)和羟自由基(·OH)的清除能力为指标,结果表明:铁皮石斛黄酒对DPPH·的清除率随铁皮石斛添加量的增加而上升,但对·OH的清除率比传统黄酒低。更多还原

【Abstract】 The Dendrobium officinale from Guanzhaishan of Liancheng County, Fujian Province and glutinous rice were used as raw materials, and the fermentation technology of Dendrobium officinale glutinous rice wine was optimized by single-factor experiment and orthogonal experiment. The optimum conditions were as follows: 10% Dendrobium officinale, 0.6% distiller’s yeast, 1∶1.0 material water ratio, fermentation at 28 ℃ for 7 days, and then 20 days after fermentation. The crude polysaccharide content of Dendrobium officinale glutinous rice wine reached 1.93 g/L, which was 72.3% higher than that of traditional glutinous rice wine. The taste was mellow and refreshing, and the sensory score was 90.2. In vitro antioxidant test, the scavenging ability of 1,1-diphenyl-2-picrylhydrazine(DPPH·) and hydroxyl radical(·OH) were taken as the indexes. The results showed that the DPPH· scavenging rate of Dendrobium officinale rice wine increased with the increase of the content of Dendrobium officinale, and the scavenging rate of hydroxyl radical(·OH) was lower than that of traditional glutinous rice wine.更多还原