摘要
以苦水玫瑰为原料加工发酵型玫瑰花酱,在单因素试验的基础上以酸花比、糖花比、发酵时间、发酵温度为试验因素,对发酵工艺进行响应面设计,得到最佳的工艺参数为糖花比1.2∶1,酸花比0.011∶1,发酵时间29 d,发酵温度30℃,此条件下制得的玫瑰花酱总糖5.23%,总酸0.49%,氨基酸0.15%,单宁1.12%,乙醇5.62%vol。具有典型的玫瑰色泽及玫瑰花和发酵香。
Rosa rugosa was used to produce fermented rose jam. On the basis of single factor experiment, using acid-rose ratio, sugar-rose ratio, fermentation time and temperature as experimental factor, the optimum process parameters were determined. The results indicated the optimum condition was sugar-rose ratio 1.2：1, acid-rose ratio 0.011：1, fermentation time 29 d, and temperature 30℃. Under this condition, the total sugar content was 5.23%, total acid content was 0.49%, amino acid 0.15%, tannin 1.12% and alcohol 5.62%vol. The rose jam was uniform in color, delicious taste in sour and sweet with excellent flavor.
出处
《中国酿造》
CAS
2014年第6期147-152,共6页
China Brewing
基金
兰州市科技局项目(2010-1-235)
甘肃省专年基金(1308RJYA078)
关键词
苦水玫瑰
发酵
花酱
响应面设计
Rosa rugosa
fermentation
jam
response surface design
