丹参保健酒发酵条件优化

该研究利用丹参和赤砂糖为主要原料进行发酵生产丹参保健酒，以丹参保健酒中的总黄酮与总酚酸含量作为评价指标，通过单因素试验和正交试验对丹参添加量、酵母接种量、发酵初糖度、发酵温度及发酵pH值进行优化。结果表明，丹参保健酒最优工艺条件为：丹参添加量10%、酵母接种量0.015%、发酵液初总糖275 g/L、发酵温度28 ℃、发酵液pH值4。在此优化条件下，丹参保健酒酒精度为12.6%vol，总黄酮含量为506 mg/L、总酚酸含量为354 mg/L。

Optimization of fermentation conditions for Salvia miltiorrhiza health wine

Using Saliva miltiorrhiza and brown sugar as main raw materials, S. miltiorrhiza health wine was produced with total flavonoids and total phenolic acids contents as evaluation indicators. The addition of S. miltiorrhiza, yeast inoculum, initial sugar content of raw material, fermentation temperature and fermentation liquid pH were optimized by single factor and orthogonal experiments. The results showed that the optimum technological conditions for S. miltiorrhiza health wine were as follows: S. miltiorrhiza addition 10%, yeast inoculum 0.015%, initial sugar content 275 g/L, fermentation temperature 28 ℃, fermentation liquid pH 4. Under the optimal conditions, the alcohol content of S. miltiorrhiza health wine was 12.6%vol, the total flavonoids content was 506 mg/L, and the total phenolic acid content was 354 mg/L.