吉林农业大学学报2017，Vol.39Issue(3)：343-348,6.DOI:10.13327/j.jjlau.2017.2867
Kefir粒发酵人参米酒工艺的优化
Optimization of Fermentation Technique of Ginseng Rice Wine by Kefir Grain
摘要
Abstract
Using rice saccharification liquid and ginseng slurry as main raw materials,ginseng rice wine was obtained by kefir grain fermentation.Using alcohol degree and sensory evaluation score as response value,additive amount of glucoamylase,additive amount of ginseng slurry and kefir inoculums concentration were optimized by Box-Behnken Design method to get optimum conditions of KGRW.The results showed that the additive amount of glucoamylase was a significant factor affecting alcohol degree of the KGRW (P＜0.05),and additive amount of ginseng slurry was a significant factor affecting sensory evaluation of the KGRW (P＜0.05).The optimum technological conditions of ginseng rice wine fermentation by Kefir grain were:additive amount of glucoamylase 0.8％,kefir inoculum concentration 10％,additive amount of ginseng slurry 20％,volume percent 13％ and sensory evaluation 93.Under these conditions,content of ginsenosides increased by 18.6％.关键词
Box-Behnken design/人参/Kefir粒/米酒Key words
Box-Behnken design/ginseng/Kefir grain/rice wine分类
轻工纺织引用本文复制引用
初琦,朴春红,周亚楠,王玉华,于寒松,刘俊梅,李鹏程..Kefir粒发酵人参米酒工艺的优化[J].吉林农业大学学报,2017,39(3):343-348,6.基金项目
吉林省科技厅重大科技专项(20140203026NY) （20140203026NY）
