@article{ZHANG2025, 
author = {Ziwei ZHANG and Tong LIN and Lei LIU and Ruolin SHI and Mengying QIAO and Chunyan XIE and Pengbao SHI},
title = {Optimization of fermentation process technology and quality analysis of distilled spirits based on Cordyceps militaris spent substrate and Pueraria lobata},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {9},
pages = {198-202},
keywords = {Pueraria lobata, Cordyceps militaris spent substrate, response surface methodology, distilled spirits, sensory score, physicochemical index},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.09.030},
doi = {10.11882/j.issn.0254-5071.2025.09.030},
abstract = {In this research, the distilled spirits were prepared using sorghum, Pueraria lobata, Cordyceps militaris spent substrate and rice husk as raw materials. The fermentation process was optimized using single-factor and response surface methodology with sensory evaluation as the response value, and the quality indexes of the product were analyzed. The results showed that the optimal fermentation conditions for the distilled spirits with C. militaris spent substrate and P. lobata were as follows: total raw material mass 450 g (sorghum addition 20%, P. lobata addition 13%, rice husk addition 41%, C. militaris spent substrate addition 26%), yeast inoculum 0.5%, and water addition 300 ml. Under these optimized conditions, the distilled spirits exhibited rich aroma, mellow taste, and distinctive flavor, with the sensory score of 86.87, the alcohol content 47%vol, total ester content 2.47 g/L, total acid content 0.47 g/L, pH value 4.20, and methanol content 0.58 g/L, All the indicators met the relevant standard requirements. The distilled spirits provided a theoretical foundation for the diversified utilization of C. militaris spent substrate and the enrichment of the alcoholic beverage market.}
}