摘  要：以紫薯、糯米为原料，研究了紫薯甜酒的酿造工艺。通过单因素实验与响应面试验重点分析了紫薯添加量、甜酒药添加量、发酵时间、发酵温度及浸渍比对紫薯甜酒酿品质的影响。结果表明，紫薯甜酒酿的最佳工艺参数为：紫薯添加量30%、甜酒药添加量1.5%、发酵时间3 d、发酵温度28℃、浸渍比2:5 g/mL，在此条件下所制得的紫甜薯酒酿的酒精度为1.96 %vol、花色苷的含量为0.306 ug/mL，该紫薯甜酒色泽鲜艳呈紫红色，口感舒爽，醇香浓郁，具有一定的营养价值及保健作用。

 关键词：紫薯；甜酒酿；响应面法

Preparation of Fermented Glutinous Rice added Purple Sweet Potato

Abstract: The production process of fermented glutinous rice added purple sweet potato was studied using purple potatoes and glutinous rice as raw material. The effect of different added amount of purple potato, the added amount of koji, fermentation time, fermentation temperature, the ratio of rice to water on the quality of fermented glutinous rice added purple sweet potato by single factor experiments and response surface methodology. The results showed that the optimum fermentation conditions of fermented glutinous rice added purple sweet potato were as follows: the added amount of purple potato was 30%, the added amount of koji was 1.5%, fermentation time was 3 d, fermentation temperature was 28℃, and the ratio of rice to water was 2:5 g/mL. Under these conditions the alcohol and anthocyanin contents of fermented glutinous rice added purple sweet potato can reach 1.96 %vol and 0.306 ug/mL respectively. Fermented glutinous rice added purple sweet potato was purple, bright in colour, tasted delicious, mellow, and had a nutritional value and health function.

Key words: Purple potato; Rice wine; Response surface methodology

目    录

摘  要 1

Abstract 1

引言 1

1材料与方法 2

1.1材料与试剂 2

1.2仪器与设备 2

1.3方法 2

1.3.1紫薯甜酒的制备工艺过程 2

1.3.2酒精度的测定 3

1.3.3花色甘含量的测定 3

1.3.4感官评定指标 3

2结果与分析 4

2.1单因素实验 4

2.1.1紫薯添加量对紫薯甜酒品质的影响 4

2.1.2甜酒药加量对紫薯甜酒品质的影响 5

2.1.3发酵时间对紫薯甜酒品质的影响 6

2.1.4发酵温度对紫薯甜酒品质的影响 6

2.1.5浸渍比对紫薯甜酒品质的影响 7

2.2响应面试验 8

2.2.1回归模型的建立与分析 8

2.2.2紫薯甜酒发酵条件响应面分析与优化 10

2.2.3提取条件优化及验证 12

3结果与讨论 12

参考文献 12

致谢 14

紫薯甜酒酿的研制

   引言

紫薯是我国从日本引进的新品种甘薯，和一般甘薯相比，它的营养价值更高，含有丰富的花青素等营养物质，是当前无公害、绿色、有机食品中的首推保健食品[1]。和其他农产品相比，紫薯中的花青素稳定性更高，且具有清除自由基、预防心血管疾病、延缓衰老、提高机体免疫力的功效[2-3]。但紫薯易霉烂，常因存储不当造成损失，还需要进一步的研究开发，解决紫薯的囤积问题。

甜米酒是我国的传统酒，以糯米为原料经酒曲发酵酿制而成，它似酒非酒，既可食用，又可饮用。不仅味道醇美，还具有保健养生的功效。长期饮用可起到提神解乏，舒筋活血，健胃润肺，祛风除湿等作用[4]。甜米酒中的营养价值含量也很高，因其富含蛋白质、有机酸、维生素等物质，受到众多消费者的喜爱[5]。将紫薯和糯米混合发酵可以充分利用二者的营养优势，不仅解决了紫薯的存储问题，同时也丰富了甜米酒的产品系列，故研制和开发紫薯甜酒具有重要的现实意义[6-7]。

以紫薯代替部分糯米，利用甜米酒的酿造工艺制备紫薯甜酒，通过单因素与响应面实验优化紫薯甜酒的酿制工艺，以进一步完善发酵工艺，为其工业化生产提供理论依据。