【摘要】 以巨菌草（Cenchrus fungigraminus Z. X. Lin&D. M. Lin&S. R. Lan sp. nov.）和柠檬香茅（Cymbopogon citratus Stapf）为主要原料，研制一种安全的菌草酒.应用固态发酵技术，在单因素试验的基础上，利用响应面试验设计对菌草酒的酿造工艺进行优化，同时对菌草酒品质进行分析，结果表明：菌草酒发酵的最佳酿造工艺为初始糖度24°Brix、发酵温度29℃、酒曲接种量0.45 g·L^-1;在此工艺条件下得到的菌草酒感官评分为91分，与预测值差距较小.对成品菌草酒中的微生物安全性、理化和卫生指标，以及黄曲霉毒素含量进行检测，结果表明：菌落总数<10 cuf·mL^-1,大肠菌群为0.01 MPN·mL^-1,沙门氏菌、金黄色葡萄球菌和志贺氏菌均未检出；酒精度为52%vol,总酸含量为1.90 g·L^-1,总酯含量为2.31 g·L^-1,甲醇含量为0.04 g·L^-1,铅未检出；黄曲霉毒素含量远低于12.5 ng·mL^-1.检测结果均符合国家发酵酒标准.更多还原

【Abstract】 The brewing process of JUNCAO wine, a new type of wine developed from Cenchrus fungigraminus Z. X. Lin & D. M. Lin & S. R. Lan sp. nov. and Cymbopogon citratus Stapf, was optimized by solid state fermentation technology with response surface methodology based on single factor test. The results showed that the optimal fermentation condition was comprised of 24°Brix of initial sugar content, 29 ℃ of fermentation temperature and 0.45 g·L^-1 of distiller′s yeast inoculum size. Under this condition, the sensory score of JUNCAO wine reached 91 points, which was very close to the predicted value. The microbial safety, physiochemical indexes, health indexes and aflatoxin content of JUNCAO wine were further analyzed. The results showed that the total number of bacterial colonies was less than 10 cuf·mL^-1, with coliform being 0.01 MPN·mL^-1. And Salmonella, Staphylococcus aureus and Shigella were not detected. Other parameters, including alcohol content（52%vol）, total acid content(1.90 g·L^-1), total ester content(2.31 g·L^-1), methanol content(0.04 g·L^-1), lead content（not detected） and aflatoxin content(much less than 12.5 ng·mL^-1), all met the national standard of fermented wine.更多还原