以红薯为原料，感官评分和产酸量为评价指标，经发酵制备麻糖水。通过正交试验优化麻糖水料液比、酒曲接种量、发酵时间、发酵初始pH等工艺条件，比较优化麻糖水与市售麻糖水营养成分、抗氧化活性。结果表明：麻糖水最佳发酵工艺条件为料液比1:3（g/mL），红薯浆糖度23 °Brix，60 ℃糖液化3 h，酒曲0.19%，pH=4.5，30 ℃发酵9 d。发酵后麻糖水感官综合评分为90分，还原糖含量6.85 g/100 g，总糖7.20 g/100 g，粗蛋白6.65 g/100 g，黄酮0.92 mg/100 g，总游离氨基酸0.27 mg/100 g，DPPH自由基清除率64.60%，总抗氧化力365.47 mmol/L，羟自由基清除率89.99%；市售麻糖水还原糖含量7.84 g/100 g，总糖8.00 g/100 g，粗蛋白1.43 g/100 g，黄酮0.41 mg/100 g，总游离氨基酸0.18 mg/100 g，DPPH清除率80.25%，总抗氧化力446.80 mmol/L，羟自由基清除率41.25%。实验优化麻糖水还原糖、总糖含量、DPPH自由基清除率及总抗氧化力较市售麻糖水低，而粗蛋白、黄酮、总游离氨基酸含量及羟自由基清除率均较市售麻糖水高。综合分析，麻糖水经最佳发酵工艺优化后羟自由基清除率、黄酮含量及总游离氨基酸均高于市售麻糖水，符合中老年人对低糖、高营养产品的选择，因此，选择优化麻糖水更适宜饮用。

Sweet potato was used as the raw material, sensory score and acid yield were used as the evaluation indexes, and Ma Tang Shui was prepared by fermentation. Through orthogonal experiments, the technological conditions of Ma Tang Shui, such as the material-liquid ratio, distiller's yeast inoculum size, fermentation time, and initial fermentation pH were optimized, and the nutritional components and antioxidant activity of the Ma Tang Shui produced in this study and commercial Ma Tang Shui were compared. The results showed that the optimum fermentation conditions for Ma Tang Shui were as follows: solid-liquid ratio 1:3 (g/mL), sugar degree of sweet potato syrup 23 °Brix, sugar liquefaction at 60 ℃ for 3 h, distiller's yeast 0.19%, pH=4.5, fermentation at 30 ℃ for 9 d. After fermentation, the Ma Tang Shui sensory comprehensive score was 90 points, reducing sugar content was 6.85 g/100 g, total sugar was 7.20 g/100 g, crude protein was 6.65 g/100 g, flavone was 0.92 mg/100 g, total free amino acid was 0.27 mg/100 g, DPPH radical scavenging rate was 64.60%, total antioxidant capacity was 365.47 mmol/L, and hydroxyl radical scavenging rate was 89.99%. The reducing sugar content in commercial Ma Tang Shui was 7.84 g/100 g, total sugar was 8.00 g/100 g, crude protein was 1.43 g/100 g, flavone was 0.41mg/100 g, total free amino acid was 0.18 mg/100 g, DPPH scavenging rate was 80.25 %, total antioxidant power was 446.80 mmol/L, and hydroxyl radical scavenging rate was 41.25 %. The content of reducing sugar, total sugar, DPPH radical scavenging rate and total antioxidant capacity of the optimized Ma Tang Shui were lower than those of commercial Ma Tang Shui, while the content of crude protein, flavone, and total free amino acid, and the hydroxyl radical scavenging rate were higher than those of commercial Ma Tang Shui. A comprehensive analysis showed that the hydroxyl radical scavenging rate, flavone content, and total free amino acid of the Ma Tang Shui optimized by the optimal fermentation process were higher than those of the commercial Ma Tang Shui, which aligns with the selection of low-sugar and high-nutrition products by the middle-aged and elderly people. Therefore, the optimized Ma Tang Shui is more suitable for drinking.

贵州省教育厅大学生创新创业训练中心项目（2016SJDCZX001）