| 山茱萸发酵酒制备工艺条件优化研究 |
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| 引用本文： | 杨剑芳,黄明勇,路福平,高文远.山茱萸发酵酒制备工艺条件优化研究[J].北京林业大学学报,2009,31(5):131-136. |
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| 作者姓名： | 杨剑芳 黄明勇 路福平 高文远 |
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| 作者单位： | 1 天津工业微生物重点实验室，天津科技大学生物工程学院 2 北京市农林科学院植物保护环境保护研究所3 天津泰达园林建设有限公司 4 天津大学药物科学与技术学院 |
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| 基金项目： | 天津市农业科技转化与推广项目(0702170) |
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| 摘 要： | 为优化山茱萸发酵酒的制备工艺，该文通过单因素试验筛选山茱萸干果浸泡后压榨物的水解酶种类与用量，以及果汁发酵工艺中活性干酵母种类、蔗糖添加方式、化学降酸剂类型；通过正交试验优选蔗糖、酵母及酒石酸钾的最佳用量；再由单因素试验选取用于后发酵液的澄清剂种类及用量。山茱萸发酵酒最佳制备工艺为:压榨物用3.0 mL/L戊聚糖复合酶L水解；过滤得到的果汁经1.0 g/L碳酸钾+10.0 g/L酒石酸钾降酸后用0.50 g/L?活性干酵母VL3发酵，48 h后加100.0 g/L蔗糖继续发酵至CO2达失重平衡；分离得到的酒液经后发酵15 d后用2.00 g/L精制果胶酶进行澄清。验证试验表明该优化工艺条件具有可重复性。
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| 关 键 词： | 山茱萸 发酵酒 制备工艺 成分分析 |
| 收稿时间： | 1900-01-01 |
Optimization of fermented wine production from Comus officinalis |
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| YANG Jian-fang,HUANG Ming-yong,LU Fu-ping,GAO Wen-yuan.Optimization of fermented wine production from Comus officinalis[J].Journal of Beijing Forestry University,2009,31(5):131-136. |
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| Authors: | YANG Jian-fang HUANG Ming-yong LU Fu-ping GAO Wen-yuan |
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| Institution: | 1 Tianjin Key Laboratory of Industrial Microbiology，College of Biotechnology，Tianjin University of Science and Technology，300457，P.R.China; 2 Institute of Plant and Environment Protection，Beijing Academy of Agriculture and Forestry Sciences，100097，P.R.China; 3 Tianjin TEDA Eco Landscape Development Co.，Ltd，300457，P.R.China; 4 College of Pharmaceutical Science and Technology，Tianjin University，300072，P.R.China. |
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| Abstract: | Preparation of fermented wine from Cornus officinalis was optimized.Through single factor experiments,the type and amount of hydrolase for the pressed mixture of C.officinalis after macerating were investigated.During the fermentation,the active dry yeast strain,the sucrose addition method and the chemical deacidification agent were also examined.And through orthogonal experiment,the concentrations of sucrose,yeast and potassium tartrate were then studied.Finally,the suitable clarification agent and its amo... |
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| Keywords: | Cornus officinalis fermented wine preparation technology composition analysis |
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