摘要
试验以干玫瑰花瓣和苹果浆为原料,通过单因素试验研究干玫瑰花瓣和苹果汁质量体积比、酵母接种量、发酵时间、初始pH这4个因素对酒体的影响,并选出最优范围进行四因素三水平的正交试验,确定最优的酿造工艺条件。结果表明,最优酿造工艺条件为干玫瑰花瓣和苹果汁质量体积比5︰300 g/mL、酵母接种量0.030%、主发酵时间10 d、初始pH 3.5,在此条件下酿造的玫瑰型苹果酒色泽红亮、清澈透明、酸甜适口,酒香协调,风味独特。
Using dried rose petals and apple pulp as raw material,with the single factor experiment,research the impact of the ratio of dry rose petal weight to volume of apple juice,yeast inoculation quantity,fermentation time and initial pH on the quality of the wine.The optimal range was selected,the orthogonal experiment of four factors and three levels was carried out,and the optimal brewing process condition was determined.The results showed that the optimal brewing condition was as follows:the ratio of dry rose petal weight to volume of apple juice 5︰300 g/mL,the amount of yeast inoculation 0.030%,the main fermentation time 10 d and the initial pH 3.5.Under the condition,the rose cider was red,transparent,sweet and sour moderate,harmonious aroma and unique flavor.
作者
李建芳
张阳阳
汪清美
周枫
张偲敏
LI Jianfang;ZHANG Yangyang;WANG Qingmei;ZHOU Feng;ZHANG Simin(Xinyang Agriculture and Forestry University,Xinyang 464000;Henan Dabie Mountain Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center,Xinyang 464000)
出处
《食品工业》
CAS
2021年第6期169-174,共6页
The Food Industry
基金
河南省科技攻关项目(172102210452)
信阳农林学院青年教师科研基金项目(20200111)
校级科技创新团队建设项目(CXTD-201802)。
关键词
玫瑰
苹果酒
正交试验
酿造工艺
rose
cider wine
orthogonal experimental
brewing technique
