太子参甜酒酿发酵工艺及成分变化规律的研究

以糯米、太子参为原料，发酵酿制甜酒酿。采用单因素和正交试验确定甜酒酿的发酵工艺参数，并研究发酵过程中的总糖、总酸、pH值和酒精度的变化规律。结果表明，最佳发酵工艺参数组合为发酵时间4 d，发酵温度28 ℃，接种量1.5%，太子参添加量2%。此条件下发酵的甜酒酿口感最佳，酒液澄清，呈米黄色。甜酒酿中的总糖随时间的推移先上升后下降，总酸在发酵初期先上升后基本稳定，pH值先是下降后基本稳定，酒精度呈上升趋势。

Fermentation process of fermented Radix pseudostellariae sweet rice wine and changes of components during the fermentation

The sweet rice wine produced using glutinous rice and Radix pseudostellariae as raw materials. The parameters of fermentation process were determined by single factor and the orthogonal tests, and then the changes of total sugar, total acid, pH and alcohol content during fermentation were studied. The results showed that the optimum fermentation technological parameters were as follows: fermentation time 4 d, temperature 28 ℃, inoculum 1.5% and R. pseudostellariae addition 2%. Under the condition, the taste of the sweet rice wine was good, and the wine was transparent with beige color. The total sugar of sweet rice wine increased at first and then declined over time. The total acid increased during early fermentation, and then it remained stable. However, the pH declined at first, and then became stable. The alcohol content raised.