摘要
以软枣猕猴桃品种"丰绿"为原料,进行发酵原酒,通过单因素试验和正交试验对软枣猕猴桃全浆发酵条件进行优化,确定软枣猕猴桃全浆发酵最佳工艺条件,并对发酵酒总酸、维生素C、氨基酸、总黄酮及8种无机元素进行检测分析,结果表明,适宜菌种为"左山一"酵母菌株,最佳发酵工艺参数为醪液初始糖度为20%,酵母菌液接种量4.0%,发酵温度27℃;软枣猕猴桃全浆发酵酒中含有较高的Vc和黄酮类成分,以及配比较合理的微量元素和氨基酸,保持了产品营养物质的利用率。
In this study, Fenglii hardy kiwi was used as raw materials to produce wine. The whole-pulp fermentation conditions of har- dy kiwi were optimized by single factor test and orthogonal test as follows： yeast strain Zuoshanyi was used, the initial sugar content of mash was 20 %, the inoculating quantity of yeast liquid was 4.0 %, and fermentation temperature was at 27 ℃. Besides, total acids, vitamin C, amino acids, total flavonoids and 8 kinds of inorganic elements in the fermented wine were detected and analyzed. The results showed that, the fermented wine had high content of vitamin C and total flavonoids and rational proportioning of trace ele- ments and amino acids, and the utilization rate of nutrients was well maintained.
出处
《酿酒科技》
2017年第7期65-69,73,共6页
Liquor-Making Science & Technology
基金
吉林省科技发展计划项目(20140204034NY)
关键词
软枣猕猴桃
全浆
发酵
工艺
成分
hardy kiwi
whole pulp
fermentation
technology
components
