天门冬酒的酿制工艺研究
Optimization of Brewing Technology for Asparagus cochinchinensis Wine

为优化天门冬酒的酿制工艺，以天门冬、糯米为原料，采用红曲发酵制备天门冬酒。通过查阅文献，选取红曲添加量、料液比、发酵时间和发酵温度四个因素进行单因素实验，基于单因素结果，采用响应面分析法对三个关键因素进行三因素三水平的优化实验。结果表明，最佳酿制工艺为发酵时间21 d、红曲添加量8%、料液比1:1.2 g/mL、发酵温度28℃，此条件下酒精度为12.9 %vol，皂苷含量达到0.525 mg/mL，酒体色泽透明、香气浓郁持久、有明显天门冬香、口感清爽宜人、余味悠长；抗氧化活性实验结果显示：天门冬酒对ABTS自由基有一定的清除能力，当天门冬酒浓度为10 mg/mL时，ABTS自由基的清除率达到71.8%。
In order to optimize the brewing process of Asparagus cochinchinensis Wine, Asparagus cochinchinensis and glutinous rice were used as raw materials, and red yeast fermentation was used to prepare Asparagus cochinchinensis Wine. Through literature review, single factor experiments were conducted on four factors: the amount of red yeast added, material-to-liquid ratio, fermentation periods, and fermentation temperature. Based on the single factor results, response surface analysis was used to optimize the three key factors at three levels. The results showed that the optimal brewing process was 21 days of fermentation time, 8% addition of red yeast, a solid-liquid ratio of 1:1.2 g/mL, and a fermentation temperature 28？C. Under these conditions, the alcohol content was 12.9 %vol, the saponin content reached 0.525 mg/mL, the color of the wine was transparent, the aroma was rich and long-lasting, there was a clear Asparagus cochinchinensis aroma, the taste was refreshing and pleasant, and the aftertaste was long-lasting; the antioxidant activity test results showed that Asparagus cochinchinensis wine has a certain ability to scavenge ABTS free radicals. When the concentration of Asparagus cochinchinensis wine was 10 mg/mL on the same day, the clearance rate of ABTS free radicals reached 71.8%.