Optimization of fermentation conditions of Astragalus and buckwheat distilled liquor and its quality analysis
2025
MA Yunxiao, ZHOU Wenxi, JI Zhaojun, NI Na, WANG Hua
In this study, using buckwheat and Astragalus as raw materials, the Astragalus and buckwheat distilled liquor was prepared by solid-state fermentation with Jiuqu and distillation, the fermentation conditions were optimized by single factor tests and response surface tests, and the volatile flavor compounds in the distilled liquor were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that the optimal fermentation conditions of the Astragalus and buckwheat distilled liquor were as follows: fermentation temperature 31 ℃, initial pH 5.5, Jiuqu addition 1%, and fermentation time 17 d. Under these optimal conditions, the alcohol content, total flavonoids, total sugar, total acid, and methanol contents of Astragalus and buckwheat distilled liquor were 33.06%vol, 68.46 mg/L, 8.60 g/L, 4.20 g/L, and 0.2 g/L, respectively, and all physicochemical indicators met the requirements of relevant national standards. A total of 42 volatile flavor compounds, including 24 esters, 5 alcohols, 6 acids, 4 alkanes and 3 ketones, were detected in Astragalus and buckwheat distilled liquor sample. Among them, the main volatile flavor substances were alcohols and esters, and the relative contents were 48.30% and 38.49%, respectively.
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