黑橄榄糯米甜酒酿工艺优化及品质特性OA

Sweet fermented glutinous rice was prepared by fermentation using glutinous rice and black olive as raw materials.Taking the reducing sugar and total acid contents as comprehensive evaluation indicators,the optimal preparation conditions were determined through single-factor and orthogonal experiments.The volatile flavor compounds,antioxidant activity,as well as the active components such as polyphenols and flavonoids of the final product were analyzed.The results showed that the optimal process conditions for sweet fermented glutinous rice were as follows:sweet Qu 0.6%,black olive pomace 6%,glutinous rice soaking time 12 h,fermentation time 48 h,and fermentation temperature 30℃.Under the optimal preparation conditions,44 volatile components were identified in the fermented glutinous rice by gas chromatography-ion mobility spectrometry(GC-IMS),with a reducing sugar content of 185.46 mg/mL,a total acid content of 5.64 g/L,a soluble solids content of 21.0%,a polyphenol content of 0.440 mg/mL,and a flavonoid content of 0.672 mg/mL.The antioxidant activity results showed that at a sweet fermented glutinous rice volume fraction of 100%,the hydroxyl radical scavenging rate was 84.18%with a half-maximal inhibitory concentration(IC50)of 52%,and the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate was 89.55%with an IC50 of 44%.This study provided a new pathway for the high-value utilization of black olive resources and offers a theoretical basis and technical support for the research,development,and industrial production of novel functional sweet fermented glutinous rice.