| 红枣蜂蜜保健酒的酿造工艺研究 |
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| 引用本文： | 黄根树,张庆华. 红枣蜂蜜保健酒的酿造工艺研究[J]. 中国酿造, 2014, 0(5): 161-164 |
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| 作者姓名： | 黄根树 张庆华 |
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| 作者单位： | 江西农业大学生物科学与工程学院,江西南昌330045 |
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| 基金项目： | 江西农业大学大学生创新训练计划（DC201337）;江西省自然科学基金（20122BAB214012）资助 |
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| 摘 要： | 以新疆红枣和油菜蜜为原料,研究了红枣蜂蜜保健酒的酿造工艺。通过单因素和正交试验确定红枣蜂蜜酒的最佳发酵工艺条件为红枣与水的配比1∶25(g∶mL),接种量0.15g/100mL,黄酒酵母与葡萄酒酵母的配比1∶2(m/m),起始糖度22%。所酿造的红枣蜂蜜保健酒具有淡淡的枣香和天然的蜜香,酒体醇厚爽口,风味独特。
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| 关 键 词： | 红枣 蜂蜜 保健酒 酿造工艺 |
Brewing technology of red jujube honey wine |
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| HUANG Genshu,ZHANG Qinghua. Brewing technology of red jujube honey wine[J]. China Brewing, 2014, 0(5): 161-164 |
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| Authors: | HUANG Genshu ZHANG Qinghua |
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| Affiliation: | (College of Bioscience and Biotechnology, Jiangxi Agricultural University, Nanchang 330045, China) |
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| Abstract: | Using Xinjiang red jujube and rape honey as raw material, the brewing technology of red jujube honey wine was investigated. The optimum fermentation condition of the wine was determined through single factor experiment and orthogonal experiment. Results showed that the optimum condition was red jujube to water 1：25 （g：ml）, inoculums 0.15 g/100 ml, rice wine yeast and grape wine yeast ratio 1：2（m/m）, initial sugar content 22%. The red jujube honey wine had light jujube sweet and natural honey flagrant smell; the body was mellow with unique flavor. |
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| Keywords: | red jujube honey health wine brewing technology |
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