摘要
以芦荟(Aloe)、猴头菇(hydnumerinaceus)为原料生产保健酒,鲜芦荟叶粉碎磨汁并均质过滤得汁,巴氏70℃灭菌20min。猴头菇粉碎成20目颗粒,用50%水浸泡,蒸熟冷至室温待用。猴头菇糖化配料比为猴头菇熟料∶白砂糖∶水=3∶3∶4,糖化温度36～38℃,时间38～40h;发酵加活性干酵母3‰～4‰,主酵8～10d;二酵16～18℃,20d;调配:芦荟原汁按10%比例加入到猴头菇酒液中,调整成品酒酒度为20度。(孙悟)
Aloe and hydnum erinaceus were used as essentials to produce health wine.Fresh aloe leaf was smashed and grinded into juice and the juice was then filtered and sterilized for20min by pasteurization at70℃.Hydnum erinaceus grinded into20screen mesh granules and steeped by50%water and steamed,then it was cooled until its temperature dropped to room temperature.The technical data in the production were as follows :saccharification charge ratio of hydnum erinaceus(cooked hydnum erinaceus)∶white granulated sugar∶water=3∶3∶4;saccharification temperature36～38℃and saccharification time 38～40h;addition of3‰～4‰active dry yeast in the fermentation and primary fermentation time 8～10d;secondary fermentation temperature16～18℃and fermentation time 20d;neat aloe juice added to hydnum erinaceus wine liquid at the proportioning of10%and then the alcoholicity of product wine adjust-ed to20%(v /v).(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第6期95-96,共2页
Liquor-Making Science & Technology
关键词
芦荟猴头菇酒
生产工艺
保健酒
质量指标
fermented wine
aloe-hydnum erinaceus wine
production techniques
