摘要
以黄芪、红景天、银杏为特色原料,确定发酵型保健酒最佳发酵工艺参数。采用高活性安琪干酵母对黄芪、红景天、银杏混合液进行发酵,以单因素实验和正交实验对保健酒发酵影响因子进行考察。最适工艺参数为黄芪、红景天、银杏比为1∶1∶1.5,酵母用量为4%,发酵温度为22℃,蔗糖浓度为19%,且酵母接种量对保健酒中黄酮总含量影响显著。以最优工艺参数发酵后发酵液酒精度为12.5%vol,总黄酮含量为29.85 mg/L。
In this study, Astragalus, Rhodiola rosea, and ginkgo were used as raw materials to produce healthcare wine, high-active Angel dry yeast was adopted for the fermentation of Astragalus-Rhodiola rosea-ginkgo mixed solution, the factors influencing the fermentation were in-vestigated by single factor test and orthogonal experiments, and the best fermentation technical parameters were summed up as follows：the ra-tio of Astragalus, Rhodiola rosea and ginkgo was 1：1：1.5, the use level of yeast was 4%, fermenting temperature was at 22℃, and sugarcane content was 19%, and yeast inoculating quantity had the most significant influence on total flavonoid content in the healthcare wine. Under above conditions, alcohol content of the produced wine was 12.5%, and total flavonoid content was 29.85 mg/L.
出处
《酿酒科技》
2015年第11期98-101,共4页
Liquor-Making Science & Technology
基金
2014年江苏省大学生实践创新项目(编号:201413104014Y)
关键词
黄芪
红景天
银杏
发酵
保健酒
Astragalus
Rhodiola rosea
ginkgo
fermentation
healthcare wine
