期刊文献+

艳山姜风味发酵酒工艺条件的优化 预览

Optimization of Technological Conditions of Alpinia zerumbet Flavor Fermented Wine
在线阅读 下载PDF
分享 导出
摘要 为艳山姜风味发酵酒的开发奠定理论基础,以艳山姜为原料,酒精度、感官品评为衡量指标,在单因素试验(料液比、主发酵温度、起始pH、酵母添加量、主发酵周期)的基础上进行正交试验,筛选艳山姜风味发酵酒的最优工艺参数。结果表明:适宜艳山姜发酵的菌株为安琪活性干酵母RH。优化工艺参数为料液比5%、主发酵温度25℃、起始pH4.0、酵母添加量0.9%和主发酵周期11d。发酵的产品酒精度为10.05%,总糖为(5.56±0.43)g/L、总酸为(4.80±0.24)g/L、感官评分为(90.67±2.08)分。质量指标符合有关标准限量,发酵酒体呈金黄色,有光泽,具有艳山姜的特征香味。 The orthogonal experiment was used to screen the optimum technological parameters for Alpinia zerumbet flavor fermented wine based on five single-factor tests of material to liquor ratio,primary fermentation temperature,initial pH,yeast addition amount and primary fermentation period by using A.zerumbet as a raw material and alcoholic strength and sensory score as the evaluation indexes and to lay a theoretical basis for exploitation of A.zerumbet flavor fermented wine.Result:The suitable strain for A.zerumbet fermentation is Angel activity dry yeast RH.The optimized technological parameters include 5%material to liquor ratio,25℃for primary fermentation temperature,initial pH 4.0,0.9%yeast addition amount and 11 d for primary fermentation period.The alcoholic strength,total sugar,total acid and sensory score of A.zerumbet flavor fermented wine under the optimum technological conditions are 10.05%,5.56±0.43 g/L,4.80±0.24 g/L and 90.67±2.08 respectively,which accords with the relative standard limit of quality indexes.The A.zerumbet flavor fermented wine with golden luster has characteristic flavor of A.zerumbet.
作者 黄彭 伍琼 冯瑞章 杨胡艳 彭显清 董守超 魏琴 HUANG Peng;WU Qiong;FENG Ruizhang;YANG Huyan;PENG Xianqing;DONG Shouchao;WEI Qin(Sichuan Key Laboratory of Solid-state Fermentation Resource Utilization,Yibin University,Yibin,Sichuan 644000;College of Life Science and Food Technology,Yibin University,Yibin,Sichuan 644000,China)
出处 《贵州农业科学》 CAS 2019年第2期131-135,共5页 Guizhou Agricultural Sciences
基金 固态发酵资源利用四川省重点实验室项目"宜宾桑葚发酵酒工艺条件优化及其体外抗氧化活性的研究-固态发酵资源利用"(2016GTJ008) 宜宾市科学技术局科技创新专项(农业)"艳山姜(川砂仁)食用功能开发与资源化利用途径"(2017ZSF009-6) 宜宾学院科研创新团队项目"生物资源副产物绿色利用"(2017TD01) 宜宾学院青年培养项目"桑葚酒发酵工艺的研究"(2016PY02)。
关键词 艳山姜 发酵酒 正交试验 风味 感官评分 Alpinia zerumbet fermented wine orthogonal test flavor sensory evaluation
作者简介 黄彭(1989-),男,助教,硕士,从事食品加工技术与安全研究。E-mail:854450741@qq.com;通讯作者:魏琴(1967-),女,教授,博士,从事资源植物学研究。E-mail:249300824@qq.com.
  • 相关文献

参考文献19

二级参考文献109

共引文献82

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈