摘要
以红豆越橘浆果为原料,利用酿酒酵母D15对其进行酒精发酵,通过正交实验及Box-Benhnken中心组合实验优化确定其最佳的发酵条件为:红豆越橘果汁中蔗糖的添加量为140 g/L,果汁的最适p H值为3.2,硫酸铵添加的质量分数为0.050%,亚硫酸的添加量为0.80 m L/L,添加活菌密度达到109cfu/m L以上酵母菌的体积分数为1.8%,发酵时间为5 d,发酵温度为22℃。在最优条件下发酵得到的红豆越橘果酒,整体的感官评定得分为85分,功能性营养成分含量较高,多酚含量达到2160.4 mg/L,黄酮含量达到725.4 mg/L。
In the experiment, Vaccinium vitis-idaea was used as raw materials for alcohol fermentation by S.cerevisiae D15, and the optimum fermenting conditions were determined by orthogonal test and Box-Benhnken central composite experiments as follows： the adding level of cane sugar in Vaccinium vitis-idaea juice was 140 g/L, pH value of the juice was 3.2, the mass fraction of sulfurous acid was 0.80 mL/L, the adding density of viable bacteria was 109 cfu/mL and yeast volume fraction was above 1.8 %, fermentation time was 5 d, and fermentation temperature was at 22 ℃. Under above conditions, the sensory evaluation score of the produced wine was as high as 85, and the wine had rich functional nutrients （polyphenol content as high as 2160.4 mg/L, and flavonoid content as high as 725.4 mg/L）.
出处
《酿酒科技》
2016年第1期26-30,共5页
Liquor-Making Science & Technology
基金
黑龙江八一农垦大学研究生创新科研项目
编号:YJSCX2014-Y45
关键词
红豆越橘
果酒
最佳酿造条件
优化
功能性成分
评估
Vaccinium vitis-idaea
fruit wine
optimum fermenting conditions
optimization
functional compositions
evaluation
