Optimization of the Production of Rubber Honey Wine
The rubber honey is the sweet substance that stored in the cells,which is collected by honeybees from the nectar gland of rubber trees and brewed to maturity by worker bees when it is stored in cells.In order to enrich the deep processing of rubber honey and to improve the added value of the development and utilization of rubber honey resources,rubber honey wine was prepared with rubber honey as raw materials.The fermentation technology of rubber honey wine was optimized by single factor tests and orthogonal experiments.The results showed that the optimum fermentation technology condition was as follows:primary brix 26 °Brix,yeast inoculum 0.5 g/L,initial pH 5.0,fermentation temperature 32 ℃,after 8 d fermentation under above technology.Under this condition,the alcohol content and sensory evaluation of the rubber honey wine were 10.4％vol and 94.5 points,respectively.The rubber honey wine had golden color,clear and transparent,with strong fragrance and unique taste.
rubber honeyhoney winefermentation technologyorthogonal test
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万方数据
维普
