| 发酵型苦水玫瑰花酱的制作工艺参数优化 |
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| 引用本文： | 张冰晶,蒋玉梅,米兰,李霁欣,梁楷. 发酵型苦水玫瑰花酱的制作工艺参数优化[J]. 中国酿造, 2014, 0(6): 147-152 |
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| 作者姓名： | 张冰晶 蒋玉梅 米兰 李霁欣 梁楷 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院; |
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| 基金项目： | 兰州市科技局项目(2010-1-235);甘肃省专年基金(1308RJYA078) |
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| 摘 要： | 以苦水玫瑰为原料加工发酵型玫瑰花酱,在单因素试验的基础上以酸花比、糖花比、发酵时间、发酵温度为试验因素,对发酵工艺进行响应面设计,得到最佳的工艺参数为糖花比1.2∶1,酸花比0.011∶1,发酵时间29 d,发酵温度30℃,此条件下制得的玫瑰花酱总糖5.23%,总酸0.49%,氨基酸0.15%,单宁1.12%,乙醇5.62%vol。具有典型的玫瑰色泽及玫瑰花和发酵香。
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| 关 键 词： | 苦水玫瑰 发酵 花酱 响应面设计 |
Brewing technology of Rosa rugosa jam |
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| ZHANG Bingjing,JIANG Yumei,MI Lan,LI Jixin,LIANG Kai. Brewing technology of Rosa rugosa jam[J]. China Brewing, 2014, 0(6): 147-152 |
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| Authors: | ZHANG Bingjing JIANG Yumei MI Lan LI Jixin LIANG Kai |
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| Affiliation: | (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) |
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| Abstract: | Rosa rugosa was used to produce fermented rose jam. On the basis of single factor experiment, using acid-rose ratio, sugar-rose ratio, fermentation time and temperature as experimental factor, the optimum process parameters were determined. The results indicated the optimum condition was sugar-rose ratio 1.2：1, acid-rose ratio 0.011：1, fermentation time 29 d, and temperature 30℃. Under this condition, the total sugar content was 5.23%, total acid content was 0.49%, amino acid 0.15%, tannin 1.12% and alcohol 5.62%vol. The rose jam was uniform in color, delicious taste in sour and sweet with excellent flavor. |
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| Keywords: | Rosa rugosa fermentation jam response surface design |
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