摘要
以酒精度为指标,采用单因素试验和正交试验确定南五味子果酒最佳发酵工艺,并进行品质分析。结果表明,南五味子果酒最佳发酵工艺为发酵温度32℃,发酵时间8 d,初始糖度26%,菌种接种量1.2%。在此条件下发酵出来的南五味子果酒酒精度为8°,还原糖质量浓度为23 mg/mL,感官评价良好。
With the alcohol content as the index,the best fermentation technology of Schisandra sphenanthera fruit wine was determined by single factor test and orthogonal test,and the quality was analyzed.The optimum fermentation process of Schisandra sphenanthera fruit wine were fermentation temperature 32℃,fermentation time 8 d,initial sugar content 26%,and inoculation amount 1.2%.Under this conditions,its alcohol content was 8°,the content of reducing sugar was 23 mg/mL,and the sensory evaluation was good.
作者
陈欣
丁瑜瑜
邱玉蓉
黄九林
CHEN Xin;DING Yuyu;QIU Yurong;HUANG Jiulin(Department of Chemistry and Chemical Engineering,Ankang University,Ankang,Shaanxi 725000,China;Qinba Chinese Medicine Resources R&D Center,the Youth Innovation Team of Shaanxi Universities,Ankang University,Ankang,Shaanxi 725000,China)
出处
《农产品加工》
2024年第8期60-62,共3页
Farm Products Processing
基金
陕西省术新引导专项基金项目(2020QFY11-02)
大学生创新创业训练计划项目(S202011397068)
安康学院创新团队项目(2022TD05)。
关键词
南五味子
果酒
发酵工艺
品质分析
Schisandra sphenanthera
fruit wine
process optimization
quality analysis
