糯高粱黄酒糖化工艺优化及抗氧化活性分析

以糯高粱和酿酒大曲为原料，在单因素试验的基础上，采用响应面法对糯高粱酿制黄酒中的关键糖化工艺进行优化。依据回归分析，确定各因素对糖化工艺的影响次序依次为：糖化温度＞糖化时间＞加曲量；求得的最佳糖化工艺参数为：糖化温度55.3 ℃，糖化时间25.5 h，加曲量为糯高粱干质量的16.2%。经验证试验得出糖化后醪液总糖含量为17.29 g/100 mL，与理论值17.32 g/100 mL相近，说明利用响应面法优化得到的糖化回归方程和工艺参数可靠，具有参考价值。用藜麦和黍米为原料，使用相同工艺制作的黄酒进行总多酚、总黄酮含量及抗氧化活性研究表明，虽然糯高粱黄酒的总黄酮含量不及藜麦黄酒，总多酚含量稍高于藜麦黄酒，但是糯高粱黄酒具有最强的自由基清除率，抗氧化活性最强。

Optimization of saccharification process of Chinese glutinous sorghum wine and its antioxidant activity analysis

Using glutinous sorghum and Daqu as raw materials, on the basis of single factor experiments, the key saccharification process of Chinese glutinous sorghum wine was optimized by response surface method. Based on the regression analysis, the factors affecting the saccharification process in order was saccharification temperature, saccharification time, Daqu inoculum; the optimal saccharification parameters were saccharification temperature 55.3 ℃, time 25.5 h, and Daqu inoculum 16.2% of the dry mass of the glutinous sorghum. The verification experiment results showed that the total sugar content of mash after saccharification was 17.29 g/100 ml which was very close to the theoretical value of 17.32 g/100 ml, demonstrating that the regression equation and technological parameters from the response surface method were reliable and referential. Using quinoa and millet as the raw materials, a Chinese quinoa and millet wine was produced with the same process. The total polyphenols, flavonoids contents and oxidation resistance in the wine were analyzed. Although the content of total flavonoids of Chinese glutinous sorghum wine was less than Chinese quinoa wine, total polyphenol content was slightly higher than Chinese quinoa wine, the Chinese glutinous sorghum wine had the strongest radical scavenging activity, and it had the strongest antioxidant activity.