摘要
灵芝椰奶酒含有多种营养物质和活性成分,具有营养、保健和预防疾病的作用,但灵芝椰奶酒的品质受多种因素的影响.本实验通过测量pH值、酒精度、残糖量、甲醇含量、总SO_2含量、干物质的含量、灵芝三萜含量、苦味等指标,研究发酵温度(20℃,25℃,自然温度)和灵芝含量(0,3,7,11 g/kg)对灵芝椰奶酒品质的影响.其中有害物质甲醇和总SO_2含量越低效果越好,有益成分灵芝三萜和干物质的含量越高越好,pH值、酒精度、残糖量和苦味适量效果较好.结果显示:所有发酵温度处理的各项指标也符合标准,效果由佳到差处理顺序为25℃>20℃>自然温度;所有灵芝处理的各项指标均符合标准,效果由佳到差处理顺序为7>11>3>0 g/kg.因此,灵芝椰奶酒的制作最佳条件为发酵温度25℃和灵芝含量7 g/kg.本实验为酿造优质灵芝椰奶酒提供技术支持.
Coconut milk ganoderma lucidum wine,which contains a variety of nutrients and active ingredients,has the function of nutrition,health and preventing disease.However,the quality of the coconut milk ganoderma lucidum wine is influenced by many factors.Set up for the content of ganoderma lucidum as 0,3,7 and 11 g/kg,processed under 20 ℃,25 ℃ and the natural temperature,the indexes were measured,namely,the pH,alcohol content,amount of residual sugar,methanol content,total SO2 content,dry matter content,content of ganoderma lucidum triterpenoid,and the bitter taste.The lower is the content of the harmful methanol and the total SO+2,the better is the quality.The higher is the content of ganoderma triterpenes and dry matter,the better is the quality.And pH,alcohol content,amount of residual sugar and bitter taste should be moderate.The results showed that the indexes meet the standard,and the results from the optimum to the worst were processed under conditions in the order: Content of ganoderma lucidum from 7 to 11,3 and 0 g/kg; processing temperatures from 25℃ to 20 ℃ and the natural temperature.Therefore,the best conditions for manufacturing coconut milk ganoderma lucidum wine are that the content of ganoderma lucidum is 7 g/kg and the temperature 25℃.The current test provides the technical support for brewing high-quality coconut milk ganoderma lucidum wine.
出处
《海南热带海洋学院学报》
2017年第5期88-91,共4页
Journal of Hainan Tropical Ocean University
基金
三亚试制项目(2016KS15)
关键词
椰子
灵芝
发酵温度
品质
coconut
ganoderma lucidum
fermentation temperature
quality
