| 黑果花揪酒醪酿造工艺条件的优化 |
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| 引用本文： | 刘建,程蕾,王子维,朴美子.黑果花揪酒醪酿造工艺条件的优化[J].青岛农业大学学报(自然科学版),2017(3):205-209. |
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| 作者姓名： | 刘建 程蕾 王子维 朴美子 |
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| 作者单位： | 1. 青岛农业大学食品科学与工程学院,山东 青岛,266109;2. 北京市十一学校高二AP班,北京,100000 |
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| 摘 要： | 为提高黑果花揪酒醪的品质,以精选大米和黒果花揪果实为原料,通过单因素实验和正交设计实验对黒果花揪酒醪的发酵工艺进行优化.研究结果表明其最佳发酵工艺为:发酵时间8 d,酵母接种量0.8%,黒果果汁添加量8.5%.在此工艺条件下,酿造出的黑果花揪酒醪质地均一,口感柔和,具有特殊香味.黒果花揪酒醪酒精度为1.3%,多糖含量为30.12 g/100mL,花色苷含量为16.40 mg/100mL.
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| 关 键 词： | 黒果花揪 酒醪 发酵工艺 正交试验 |
Optimization of Fermentation Technology for Aronia Melanocarpa Rice Wine |
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| LIU Jian,CHENG Lei,WANG Ziwei,PIAO Meizi.Optimization of Fermentation Technology for Aronia Melanocarpa Rice Wine[J].Journal of Laiyang Agricultural College,2017(3):205-209. |
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| Authors: | LIU Jian CHENG Lei WANG Ziwei PIAO Meizi |
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| Abstract: | In order to improve the quality of Aronia melanocarpa rice wine, the rice and Aronia melanocarpa were used as main materials, and the fermentation conditions was optimized by single factor and orthogonal experiments.The results showed that the optimum process conditions were fermentation time 8 d, yeast concentration 0.8%, the juice concentration 8.5%.Aronia melanocarpa rice wine were brewed out under the optimum conditions has high quality, mellow taste and special flavor.And the content of the polysaccharoses and anthocyanins in rice wine was determined as 30.12 g/100mL and 16.40 mg /100 mL, while the alcohol degree was 1.3%. |
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| Keywords: | Aronia melanocarpa rice wine fermentation technology orthogonal experiments |
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