摘要
采用桑椹为原料,运用桑椹发酵酒酿造技术与桑椹果汁浸泡工艺技术相结合可获得风味独特的桑椹酒。通过对桑椹发酵原酒主发酵的正交试验分析,结果表明:桑椹果汁中,添加初始含糖量为23%,亚硫酸氢钠含量为0.08g/L和酵母接种量为0.21g/L为最佳工艺条件。将桑椹发酵原酒和桑椹浸泡原酒按照5.6:1的比例混合之后,检测表明,桑椹酒中维生素C的含量较高,为23.3μg/100mL,维生素E的含量达到19.1μg/100mL。桑椹酒的矿物质元素含量也很高,其中微量元素硒含量为0.002mg/L。
Combined fermentation technology with original fruit soaked process could get unique flavor mulberry wine which made mulberry fruitfas raw material.Analyzed orthogonal experiment on conditions of the main fermentation of mulberry original wine,the results showed that 23% of initial sugar content,0.08g/L of sodium bisulfate content and 0.21 g/L of yeast as the best factors of process.Mixed the mulberry of fermented original wine with mulberry of the soaked original wine in ratio of 5.6：1,the test showed that the mulberry wine was high in vitamin C content,had 23.3μg/100mL and vitamin E content was 19.1μg/100mL.Mulberry wine is also very high content of minerals,including microelement 0.002mg / L of selenium content.
出处
《食品与发酵科技》
CAS
2011年第5期91-94,102,共5页
Food and Fermentation Science & Technology
基金
桑椹桑叶加工利用研究与开发(桂农业函2009692号)
关键词
桑椹酒
酿造工艺
理化分析
营养分析
Mulberry wine
Brewing process
Physical and chemical analysis
Nutrition analysis
