| 白桑椹柠檬果酒发酵工艺研究 |
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| 引用本文： | 尹爱国,曾霞,程水明,岳茂峰,彭舒.白桑椹柠檬果酒发酵工艺研究[J].食品研究与开发,2020,41(8):153-159. |
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| 作者姓名： | 尹爱国 曾霞 程水明 岳茂峰 彭舒 |
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| 作者单位： | 广东石油化工学院广东高校果蔬加工与贮藏工程技术开发中心 |
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| 基金项目： | 广东省科技计划项目（2014B090908007、2016A020227005）；广东高校果蔬加工与贮藏工程技术开发中心（2012gczxB001） |
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| 摘 要： | 以白桑椹和柠檬为原料,在单因素(SO2浓度、发酵温度、原料比、糖度、接种量和pH值)试验基础上,选取发酵温度、起始糖度和起始pH值3个因素为主因素,通过正交设计试验确定白桑椹柠檬果酒发酵条件。结果表明当起始糖度为24%,起始pH值为3.6,发酵温度控制在25℃时,所酿果酒酒体澄清透亮,香气协调馥郁,口感醇厚绵长,综合感官评分为89.7。
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| 关 键 词： | 白桑椹 柠檬 果酒酿造 正交设计 发酵工艺 |
| 收稿时间： | 2018/11/6 0:00:00 |
Optimization of Brewing Technology for White Mulberry-Lemon Wine |
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| YIN Ai-guo,ZENG Xi,CHENG Shui-ming,YUE Mao-feng,PENG Shu.Optimization of Brewing Technology for White Mulberry-Lemon Wine[J].Food Research and Developent,2020,41(8):153-159. |
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| Authors: | YIN Ai-guo ZENG Xi CHENG Shui-ming YUE Mao-feng PENG Shu |
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| Affiliation: | (Development Center of Technology for Fruit&Vegetables Storage and Processing Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,Guangdong,China) |
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| Abstract: | The effect of inoculum amount,initial sugar content,white mulberry and lemon juice ratio,initial pH value,initial SO2 concentration and fermentation temperature were studied through single-factor experiment and L9(33)orthogonal test. The optimal parameters for this method were that the initial sugar content of 24 %,the initial pH of 3.6 and fermentation temperature of 25 ℃. The wine obtained under the condition of the brewing was clarification brilliantly,coordination of fragrance,taste mellow long,sensory score of 89.7 points. |
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| Keywords: | white mulberry lemon wine brewing orthogonal experiment design fermentation technology |
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