以湘西野葛根为原料,采用微波技术进行糊化处理,研究微波糊化处理后的α-淀粉酶添加量、糖化酶添加量、酵母添加量以及发酵时间对葛根酒的酒精度、葛根素含量和感官品质的影响,应用Box-Behnken中心组合设计建立数学模型,以响应面法确立制备工艺。工艺参数为:微波功率600W,微波辐射时间5min,α-淀粉酶添加量140.0u/g、糖化酶添加量160u/g、酵母添加量3.69%和发酵时间为5.44d,获得乙醇体积分数为7.47%、葛根素含量为30.45mg/100g的葛根酒,此葛根酒具野生葛根的自然本味香,有醇香,酒液清凉透明,呈淡黄色。

Using the wild Pueraria in the west of Hunan Province as raw materials,we studied the gelatinization of Pueraria starch using microwave technique,and then investigated the effects of the amount of α-amylase,glucoamylase,yeast and the fermentation time on alcohol concentration,puerarin concentration and sensory quality of Pueraria wine.Mathematical models tor the process were presented according to a central composite design experiment of Box-Behnken designs.The optimal conditions for preparation of Pueraria wine were:microwave radiation power 600 W,radiation time 5 min,the amount of α-amylase 140.0 u/g,the amount of glucoamylase 160 u/g,the amount of yeast 3.69%,and fermentation time 5.44 d.Alcohol concentration of the Pueraria wine produced was as high as 7.47%.The puerarin concentration 30.45 mg/mL.The Pueraria wine was lightly yellow clear liquid,with rich fragrances of natural wild Pueraria and a cool taste.