铁皮石斛保健黄酒发酵工艺优化及成分变化规律

以铁皮石斛和糯米为主要原料制备半干型铁皮石斛保健黄酒。通过单因素试验和正交试验优化铁皮石斛保健黄酒主发酵条件，对其理化指标进行测定，并研究其发酵过程中理化成分的变化规律。结果表明，铁皮石斛保健黄酒最佳主发酵条件为：铁皮石斛添加量9%，主发酵温度26℃，主发酵时间7 d，接种量0.4%。在此优化发酵条件下，铁皮石斛保健黄酒感官评分为92.1分，其总糖含量为15.52 g/L、总酸含量为8.51 g/L、酒精度为15.02%vol、氨基酸态氮含量为0.60 g/L、多糖含量为12.12 g/L。铁皮石斛保健黄酒主发酵过程中，随发酵时间的推移，总糖含量先增多后减少，在第4天时达到最高值，为16.82 g/L；酒精度呈上升趋势；总酸和氨基酸态氮含量呈先增加后稳定的趋势，发酵第5天时，其含量分别为8.50 g/L、0.58 g/L。

Optimization of fermentation process for Dendrobium officinale health Huangjiu and changes of components during the fermentation

Using Dendrobium officinale and glutinous rice as the main raw materials, semi-dry D. officinale health Huangjiu (Chinese rice wine) was prepared. The main fermentation condition of D. officinale health Huangjiu was optimized by single factor test and orthogonal test, its physicochemical indexes were determined, and the changes of physicochemical components during the fermentation were studied. The results showed that the optimal main fermentation conditions of the Huangjiu were as follows: D. officinale addition 9%, main fermentation temperature 26 ℃, main fermentation time 7 d, inoculum 0.4%. Under the optimal conditions, the sensory score was 92.1, the total sugar content was 15.52 g/L, the total acid content was 8.51 g/L, the alcohol content was 15.02%vol, the amino acid nitrogen content was 0.60 g/L, the polysaccharides content was 12.12 g/L. During the main fermentation process of the Huangjiu, the total sugar increased and then decreased with fermentation time, reaching the highest value of 16.82 g/L at 4 d. The alcohol content showed an increasing trend, the total acid and amino acid nitrogen content showed a trend of increasing and then stabilizing, and on the 5th day of fermentation, the contents were 8.50 g/L and 0.58 g/L, respectively.