摘要
对西洋参果酒的酿造条件进行了初步的探讨,通过单因素实验、正交实验,确定出该产品的最佳生产工艺。结果表明:采用带果皮60℃热浸提20min,去皮渣发酵,并采用发酵温度为26℃,接种量为7%,SO2添加量为80mg/L,起始糖度为18.7%。在该工艺条件下发酵,酿造出来的西洋参果酒,颜色鲜红,澄清透亮,酒味浓郁,酒体丰满,同时具有丰富的营养成分。
The technology of fermented wine made from Panax quinguefolium L. was preliminarily studied.The processing technology was optimized by means of single factor and orthogonal experiments.Result showed that optimum parameters were 26℃,7% inoculums amount,80mg/L SO2,18.7% adding amount of glucose.This product had red color,clear,full-bodied,excellent flavor,plentiful nutritive value,better stability.A new method for utilizing Panax quinguefolium L.was developed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第1期241-244,249,共5页
Science and Technology of Food Industry
基金
安徽省科技厅项目(10050303056)
关键词
西洋参果酒
发酵条件
果胶酶
Panax quinguefolium L. wine
fermentation condition
pectinase
