响应面法优化地参发酵酒的工艺条件

以鲜地参、糯米为原料制备地参发酵酒，并采用单因素试验及响应面法对其发酵工艺参数进行优化。结果表明，最佳发酵工艺为：鲜地参、糯米经预处理后，将地参与糯米（干质量）按7∶3比例混匀蒸熟，摊凉后按照料液比1.0∶1.8(g∶m L)加水，接入0.50%的酿酒曲，在27℃下发酵9 d。在此优化条件下，地参发酵酒感官评分为87.69分，酒精度为10.37%vol，总糖含量为13.12 g/L，总酸含量为3.24 g/L；丹参素含量为26.06 mg/L，迷迭香酸含量为32.18 mg/L，咖啡酸含量为36.84 mg/L。地参发酵酒酒色呈橘红色，光泽透明，有地参特有的香气和米酒的清香，口感清甜纯正，和谐爽口，营养丰富，保健价值突出。

Optimization of process conditions of fermented Lycopus lucidus wine by response surface methodology

The fermented Lycopus lucidus wine was prepared with fresh L. lucidus and glutinous rice as raw materials, and the fermentation process parameters were optimized by single factor experiments and response surface methodology. The results showed that the optimal fermentation process was as follows: after the fresh L. lucidus and glutinous rice were pretreated, the L. lucidus and glutinous rice (dry mass) was mixed at a ratio of 7∶3 and steamed. After cooling, water was added at the solid-liquid ratio 1.0∶1.8 (g∶ml), Jiuqu 0.50% was inoculated, and fermented at 27 ℃ for 9 d. Under the optimal conditions, the sensory score of fermented L. lucidus wine was 87.69, alcohol content was 10.37%vol, total sugar and total acid contents were 13.12 g/L and 3.24 g/L, respectively. The contents of danshensu, rosmarinic acid and caffeic acid were 26.06 mg/L, 32.18 mg/L and 36.84 mg/L, respectively. The wine was orange in color and transparent in luster, with the unique aroma of L. lucidus and the fragrance of rice wine. The taste was pure and sweet, harmonious and refreshing, with rich nutrition and outstanding health care value.