赵 驰^1，2，苏 伟^1，2*，母应春¹，陈仁远³，李晓波³，郑 璞¹，王涵钰^1，2

（1.贵州大学 酿酒与食品工程学院，贵州贵阳 550025；

2.贵州大学 贵州省农畜产品仓储与加工重点实验室，贵州贵阳 550025；

3.贵州省酒类产品质量检验检测院，贵州仁怀 564500）

摘要：本研究以刺梨原汁为原料，蜂蜜稀释液为微生物碳源，Box-Behnken 试验优化刺梨蜂蜜果酒酿造工艺条件。结果表明，刺梨蜂蜜果酒发酵的最佳工艺条件为：发酵时间6 d、初始糖度24 °Bx、酵母接种量0.6%、发酵温度28 ℃。此发酵工艺制得的刺梨蜂蜜果酒黄酮含量为115.650±0.14 mg/100 g，总酚含量为4.573±0.04 mg/mL，乙醇体积分数为11.2±0.10%vol，糖度为8.7±0.08 °Bx，感官评分为91±1.26，pH值为4.40±0.21。本研究结果为优化刺梨酒加工工艺提供了理论基础。

关键词：刺梨；蜂蜜；果酒；工艺优化

中图分类号：TS262.7   文献标识码：A   文章编号：1674-506X（2020）06-0031-0008

Optimization of Fermentation Process for Roxburgh Rose Honey Wine

ZHAO Chi^1，2, SU Wei^1，2*, MU Ying-chun¹, CHEN Ren-yuan³, LI Xiao-bo³, ZHENG Pu¹, WANG Han-yu^1，2

（1.College of Brewing and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University,

Guiyang Guizhou 550025, China;

3.Guizhou Provincial Institute of Quality Inspection and Testing of Alcoholic Products, Renhuai Guizhou 564500, China）

Abstract：In this study, Rosa roxburghii Tratt juice was used as raw material and honey diluent as microbial carbon source. Box Behnken test was used to optimize the fermentation conditions of Rosa roxburghii honey wine. The results showed that the optimum fermentation parameters were obtained as fermentation time of 6 d, initial sugar contentof 24 °Bx, inoculum size of 0.6% and fermentation temperature of 28 ℃. Under these conditions, the flavonoid content, total phenolic content, ethanol volume fraction, sugar content, sensory score, and pH value of roxthorn rose honey wine prepared by this fermentation process were (115.650±0.14) mg/100 g, (4.573±0.04) mg/mL, (11.2±0.10)% vol, (8.7±0.08)°Bx, 91±1.26, and 4.40±0.21, respectively. These results provide a theoretical basis for optimizing the production and processing technology of roxburgh rose wine.

Keywords：roxburgh rose; honey; fruit wine; process optimization

doi：10.3969/j.issn.1674-506X.2020.06-005

收稿日期：2020-07-18

基金项目：国家自然科学基金（3186100571）

作者简介：赵驰（1995-），男，硕士研究生。研究方向：主要从事食品微生物与品质研究。

*通讯作者

引文格式：赵驰,苏伟,母应春,等.刺梨蜂蜜果酒酿造工艺优化[J].食品与发酵科技,2020,56(6):31-38.