荔枝蜜酒发酵工艺的研究
The Fermentation of Litchi Honey Wine
刘功良 1朱宝生 2白卫东 1马磊 2陈华玲2
作者信息
- 1. 仲恺农业工程学院轻工食品学院,广东广州510225;广州市广式传统食品加工与安全控制重点实验室,广东广州510225
- 2. 仲恺农业工程学院轻工食品学院,广东广州510225
- 折叠
摘要
以荔枝蜜为原料,安琪葡萄酒高活性干酵母BV818为发酵菌种,通过单因素和正交实验设计,得出荔枝蜜酒的最佳发酵工艺条件为:起始糖度为26％ (w/v)、油菜花粉破壁上清液添加量为0.05％(v/v)、菌种接种量为0.325％(w/v)、发酵温度为30℃.发酵8d后,其酒精度可达8.2 ％vol.当壳聚糖季铵盐添加量为0.3 g/L、作用时间为36h时,透光率可达98.61％.按上述酿造工艺制备的蜂蜜酒,酒色纯正,蜜香浓郁,风味好.
Abstract
Litchi honey was used as raw material to produce litchi honey wine with Angel high-active dry yeast BV818 as the fermenting yeast.Through single factor and orthogonal experimental design,the best fermentation conditions of litchi honey wine were summed up as follows:the initial sugar concentration was 19 ％ (w/v),inoculating quantity was 0.3 ％ (w/v),the addition level of bee pollen was 0.05 ％ (w/v),the addition level ofamylosa enzyme was 0.05 ％ (w/v),the initial pH was 4.0,fermentation temperature was at 28 ℃ and fermentation time was 8 d.The alcohol content of the produced litchi honey wine could reach 8.2 ％vol.As the adding level of bentonite was 0.3 g/L and the mixture solution was settled under room temperature for 36 h,the transmittance rate of litchi honey wine could reach up to 99.11％.
关键词
荔枝蜜/发酵/蜂蜜酒/澄清Key words
litchi honey/fermentation/honey wine/clarification引用本文复制引用
基金项目
广州市重大民生攻关专项(2012Y2-00015)
广东省自然科学基金(2015A030313598)
广东省普通高校特色创新项目(仲科字20153号)
广州市科技计划项目(201509010005)
国家级大学生创新创业训练计划项目(201311347001)
广东省大学生创新创业训练计划项目(1134712067)
出版年
2016
NETL
NSTL
维普
万方数据