| 乌毛蕨保健酒工艺研究 |
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| 引用本文： | 伍国明,伍芳华,李梅. 乌毛蕨保健酒工艺研究[J]. 中国酿造, 2011, 0(11) |
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| 作者姓名： | 伍国明 伍芳华 李梅 |
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| 作者单位： | 1. 佛山科学技术学院食品科学系,广东佛山,528000
2. 郁南江南酒业有限公司,广东郁南,527100 |
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| 基金项目： | 广东省中小企业发展专项资金资助项目 |
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| 摘 要： | 以野生药用植物乌毛蕨全草和糯米为主要原料、采用发酵方法酿造乌毛蕨保健酒.研究了乌毛蕨草粉的用量和主发酵工艺条件.结果表明,添加7.0％乌毛蕨全草粉糖化发酵的成品酒感官质量最好.优化的主发酵工艺条件为0.12％YWBY接种量、料水比1∶1.4,于25℃下发酵6d.再经后发酵、压榨、澄清、灭菌等步骤,研制出富含黄酮类化合物而具有特殊药用功效,且色、香、味俱佳与具有独特蕨酒风格的乌毛蕨保健酒.
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| 关 键 词： | 乌毛蕨 全草 黄酮 保健蕨酒 发酵 工艺 |
Processing technology of Blechnum orientale L.healthy wine |
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| WU Guoming,WU Fanghua,LI Mei. Processing technology of Blechnum orientale L.healthy wine[J]. China Brewing, 2011, 0(11) |
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| Authors: | WU Guoming WU Fanghua LI Mei |
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| Affiliation: | WU Guoming1,WU Fanghua2,LI Mei(1.Department of Food Science,Foshan University,Foshan 528000,China,2.Jiangnan Wine Co.,Ltd.,Yunan 527100,China) |
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| Abstract: | Blechnum orientale L.healthy wine was developed by fermentation using the whole wild plant of Blechnum orientale L.and glutinous rice as its main materials.The dosage of Blechnum orientale L.used in fermentation was studied,as well as the technology of main fermentation.The highest sensory quality of wine was obtained when 7.0% Blechnum orientale L.was used for saccharification.The optimum conditions of main fermentation were determined as follows: yellow wine brewing yeast(YWBY) 0.12%,the ratio of material... |
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| Keywords: | Blechnum orientale L. whole plant flavonoids fern healthy wine fermentation processing technology |
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