摘要
该试验对银杏火龙果复合果酒的酿造工艺进行研究。经单因素试验确定了银杏火龙果复合果酒的最佳酿造工艺为酶解温度56℃,银杏与火龙果果浆比1∶11(g∶g),安琪活性干酵母与BM45酵母添加比例1∶1(g∶g)。在此条件下生产的银杏火龙果酒萜类内酯含量330 mg/L,黄酮类含量40 mg/L,酒精度12%vol。产品鲜红透亮,口感自然醇厚,酸度适宜。
Using ginkgo nut and pitaya as main material, the brewing technology of ginkgo nut and pitaya compound fruit wine was studied. Through single factor and orthogonal experiments, the optimal processing parameters were determined as follows： hydrolysis temperature 56 ℃, ginkgo nut and pitaya pulp ratio 1：11 （g：g）, Angel yeast and BM45 yeast ratio 1 ：1 （g：g）. Under the optimum condition, the terpene lactones was 330 mg/L, flavonoids content was 40 mg/L, and alcohol content was 12%vol in the wine. The product was red and translucent, had natural taste mellow and suitable acidity.
出处
《中国酿造》
CAS
北大核心
2017年第2期184-186,共3页
China Brewing
基金
济南市科技创业企业支持计划(201502109)
关键词
银杏
火龙果
共酵
酿造工艺
ginkgo nut
pitaya
co-fermentation
brewing technology
