摘要
该试验主要研究了芽孢杆菌(Bacillus)和酿酒酵母(Saccharomyces cerevisiae)发酵制备铁皮石斛酒的工艺参数。以铁皮石斛为主要原料,通过单因素及正交试验优化铁皮石斛发酵酒的生产工艺。结果表明,其最优生产条件为芽孢杆菌∶酿酒酵母菌=1∶10(V/V),菌种活化液添加量为2%,发酵温度为30℃,发酵时间7d。在此工艺条件下,制得的铁皮石斛发酵酒色泽均匀,口感适宜,入口柔和,香气宜人,感官评分可达97.5分,总酸为9.3g/L,酒精度为5.13%vol。
The process parameters of fermented Dendrobium candidum wine by Bacillus sp. and Saccharomyces cerevisiae were investigated. Using D. candidum as main raw material, the production process of D. candidum wine was optimized by single-factor experiments and orthogonal experiments. The results showed that the optimal production condition was as follows: Bacillus sp. to S. cerevisiae ratio 1∶10(V/V), strain activation solution addition 2%, fermentation temperature 30 ℃, time 7 d. The D. candidum wine fermented under the conditions had uniform color, suitable and soft taste, pleasant aroma, and the sensory evaluation was 97.5, the acidity was 9.3 g/L and the alcohol content was 5.13%vol.
作者
曾丽萍
戴立威
吴姗姗
田文妮
黎攀
杜冰
ZENG Liping;DAI Liwei;WU Shanshan;TIAN Wenni;LI Pan;DU Bing(College of Food,South China Agricultural University,Guangzhou 510642,China)
出处
《中国酿造》
CAS
北大核心
2019年第3期206-209,共4页
China Brewing
基金
广东省省级科技计划项目(2016B090918093)
关键词
铁皮石斛
芽孢杆菌
酿酒酵母
发酵
工艺优化
Dendrobium candidum
Bacillus sp.
Saccharomyces cerevisiae
fermentation
process optimization
