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红曲枸杞酒发酵工艺优化研究 被引量:10

Optimization of Fermenting Process of Red Starter Lycium barbarum Wine
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摘要 以糯米为原料,结合枸杞,采用自制纯红曲、甜酒曲以及生香酵母为糖化发酵剂发酵生产红曲枸杞酒。得出的最佳发酵工艺条件为:甜酒曲、红曲、枸杞、酵母菌液添加量分别为糯米投用量的0.4%、8%、1.5%、2.5%,前发酵温度为25℃,后发酵温度为20℃。通过验证实验,该条件下得出的酒Monacolin K含量为0.12 g/L,酒精度12.6%vol,口感醇厚,且有一定的保健功效。 In this study, glutinous rice was used as raw materials and coupled with Lycium barbarum, self-made pure red starter, Jiuniang start-er, and aroma-producing yeast (used as saccharifying fermenting agent) to produce red starter Lycium barbarum wine. The best fermenting con-ditions were obtained as follows:the adding levels of Jiuniang starter, red starter, Lycium barbarum and microzyme were 0.4%, 8%, 1.5%, and 2.5%respectively of the using level of glutinous rice, the primary fermenting temperature was at 25℃, and the late fermenting tempera-ture was at 20℃. Through validation experiments, the total content of Monacolin K in produced wine was 0.12 g/L and alcohol content was 12.6%. Besides, the produced wine had mellow taste and healthcare functions.
出处 《酿酒科技》 2015年第5期79-82,共4页 Liquor-Making Science & Technology
关键词 红曲枸杞酒 发酵 保健 red starter Lycium barbarum wine fermentation healthcare
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