摘要
以桂花红枣为原料,通过单因素及正交试验,研究了桂花红枣保健酒的发酵工艺条件。对影响桂花红枣浸提的条件进行了优化,当桂花、红枣质量比1:4时,采用料水比1:8(g/mL),果胶酶添加量0.20%,温度55℃,时间2 h,浸提效果最佳。在此基础上,探讨了影响桂花红枣保健酒发酵的因素,最优工艺条件为:初始SSC 20%,接种量0.12%,温度35℃,发酵时间6 d,得到的桂花红枣酒颜色红亮,花香、枣香、醇香协调,怡悦爽口,风格独特。
With fresh osmanthus,dried jujube as raw materials,the fermentation condition of healthy osmanthus-jujube wine was studied by single factor and orthogonal tests.The influence factors of extraction were optimized.When the mass ratio of osmanthus to red dates of 1：4,the best extraction condition was that the ratio of material to water of 1：8（g/mL）,pectinase dosage of 0.20%,temperature of 55 ℃,time of 2 h.On this basis,the influence factors of fermentation were investigated.The optimum condition was that initial SSC of 20%,inoculation amount of 0.12%,temperature of 35 ℃,fermentation time of 6 d.Under the condition,the osmanthus-jujube wine had bright red color,coordination and soft fragrance,mellow taste with unique style.
出处
《食品工业》
北大核心
2017年第11期165-169,共5页
The Food Industry
关键词
桂花
红枣
保健酒
工艺条件
osmanthus
jujube
healthy wine
technical conditions
