| 发酵型松子酒的工艺研究 |
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| 引用本文： | 付雪婷,李升福.发酵型松子酒的工艺研究[J].安徽农业科学,2016,44(24). |
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| 作者姓名： | 付雪婷 李升福 |
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| 作者单位： | 淮海工学院海洋学院,江苏连云港,222005;淮海工学院海洋学院,江苏连云港,222005 |
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| 摘 要： | 目的]研究发酵型松子酒的工艺,为松子的综合开发利用提供参考。方法]以松子、高粱、小麦、玉米为发酵原料,采用酵母和根霉为发酵剂,通过试验初步得到最佳发酵工艺。对不同的原料进行配比,以复配、不同发酵剂添加量、不同后发酵时间为发酵工艺研究参数,采用酒精度和感官质量为评价指标优化松子酒的制作工艺。结果]当原料比为松子∶高粱为2∶8,松子酒的酒精度为29°,感官综合评分为78.48。采用根霉与酵母作为发酵剂,添加量为0.5%,后发酵10 d,经蒸酒、过滤、澄清可得到质量较高的松子酒。结论]试验表明,松子与其他原粮进行复配发酵产生的制品酒精度为38°,风味、口感、颜色均较好,具有一定的松子独特味道。
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| 关 键 词： | 松子 发酵 配比 后发酵 |
Processing Techniques of Fermented Pine Nut Wine |
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| FU Xue-ting,LI Sheng-fu.Processing Techniques of Fermented Pine Nut Wine[J].Journal of Anhui Agricultural Sciences,2016,44(24). |
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| Authors: | FU Xue-ting LI Sheng-fu |
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| Abstract: | Objective] To research the processing techniques of fermented pine nut wine under different fermentation conditions,and to provide references for the comprehensive development and utilization of pine nut.Method] With pine nut,sorghum,wheat and corn as raw materials and the yeast and rhizopus as fermenters,the optimal fermentation technology was preliminarily obtained.Different raw materials were matched.With raw materials ratio,adding quantity of leavening agents and the post-fermentation time were taken as the research parameters.The alcohol content and sensory index were used as the evaluation indexes.Result] When pine nut-sorghum ratio was 2∶8,alcohol content of the products was 29°, and comprehensive sensory score was 78.48.With rhizopus and yeast as fermenters,the adding quantity was 0.5%,post-fermentation time was 10 days.Pine nut wine with better quality was obtained after distillation,filtration and clarification. Conclusion] Pine nut compounded with other grain can be fermented,and can produce the wine with alcohol content being 38°.Its flavor,mouth feel and color are relatively good.The wine has the unique taste of pine nut. |
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| Keywords: | Pine nut Fermentation Ratio Post-fermentation |
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