摘要
以唐山市板栗花为原料进行花卉酒酿造,研究了板栗花发酵酒制备工艺,采用正交试验方法对发酵条件进行优化。试验结果显示:16 g板栗花浸入200 m L蒸馏水中80℃水浴浸提30 min,取100 m L浸提液,分别加入白砂糖12 g,硫酸铵0.5 g,控制发酵温度25℃,180 r/min条件下振荡培养35 h左右密封发酵7 d。
An liquor was fermented by Chinese chestnut flower from Tangshan city, Hebei province. The liquor fermentation processing was studied. An orthogonal test design was applied to optimize the optimum condition of the parameters in the fermentation process. The results showed that the best ferme-ntation processing is that： 16 g chestnut flower added into 200 mL water, soaking for 30 rain at the temperature of 80℃. Then take 100 mL of the solution and adding sugar as 12 g, （NH4）2SO4 as 0.5 g into it. The pre-fermentation time is 35 h, and later fermentation time is 7 d. The temperature is 25 ℃. The flower is fermented best together with other raw material.
出处
《食品工业》
北大核心
2015年第1期1-4,共4页
The Food Industry
关键词
板栗花
花卉酒
发酵工艺
Chinese chestnut flower, flowers wine
fermentation technique
