摘要
以人参为原料经浸提、发酵、澄清等工艺制得人参发酵酒,采用正交试验对工艺条件进行优化。结果表明,酒精发酵最佳工艺条件为pH5、接种量1.0g/L、发酵温度21℃,采用质量分数0.1%壳聚糖澄清的透光率达97.3%,效果最佳。产品色泽淡黄色,澄清透明无杂质,微酸爽口醇厚自然,并具有人参发酵酒的典型性;酒精度为11.4%。
Ginseng was used as the raw material to perform extraction, fermentation and clarification for developing ginseng wine. The optimal preparation processing of ginseng wine was explored by orthogonal experiments to be pH 5, inoculum amount of 1.0 g/L, and fermentation temperature of 21 ℃. The transmittance of prepared ginseng wine was up to 97.3% at the best clarification using 0.1% chitosan. The prepared ginseng wine revealed light yellow in color, clear and transparent without impurities, slightly acidic and refreshing natural mellow, and typical characteristics of fermented ginseng. The alcohol content in this kind of ginseng wine was 11.4%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期508-511,共4页
Food Science
关键词
人参
发酵酒
工艺优化
澄清
ginseng
fermented wine
processing optimization
clarify
