Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 64 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036155

Optimization of fermentation technology of pine needle chestnut black rice wine by response surface method

  • YOU Jie ,
  • SONG Feifei ,
  • WU Weibin
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  • (Department of Pharmacy, Fujian Vocational College of Bioengineering, Fuzhou 350007, China)

Received date: 2023-05-16

  Revised date: 2023-06-30

  Online published: 2024-06-11

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Abstract

To improve the resource utilization of pine needles and chestnut and develop a new black rice wine with high polysaccharide content, By using high-quality black rice as the primary ingredient and pine needles and chestnut as excipients, a weighted score based on non-sugar solids content, alcohol content, amino acid nitrogen content, and sensory evaluation was used as an evaluation index to improve the preparation technology of black rice wine.Six single factors, including pine needle juice, chestnut, compound wine koji, mixed yeast inoculation, fermentation temperature, and time were studied to understand their effects on fermenting pine needle chestnut black rice wine.Response surface analysis was conducted to optimize the fermentation conditions for this wine based on experiments with single factors.The results indicate that the optimal fermentation conditions were 2.2% pine needle juice, 27.3% chestnut, 1.2% compound koji, 0.1% mixed yeast, fermenting at 28 ℃ for 7 days.The alcohol content of the pine needle chestnut black rice wine produced under these conditions is 15.8%.It is a type of low-alcohol black rice wine with a rose red color, bright appearance, sweet and mellow taste.It features the unique aroma of chestnut, pine needles, and black rice.

Key words： pine needle; Chinese chestnut; black rice wine; response surface method; fermentation process

Cite this article

YOU Jie , SONG Feifei , WU Weibin . Optimization of fermentation technology of pine needle chestnut black rice wine by response surface method[J]. Food and Fermentation Industries, 2024 , 50(9) : 64 -71 . DOI: 10.13995/j.cnki.11-1802/ts.036155

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