摘要
灵芝芒果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。设置5个因素的不同水平处理,包括:4种芒果为新芒、金煌芒、澳芒、苹果芒;不同灵芝用量为0、3、6、9 g·kg^(-1);含糖量为12%、16%、20%、24%、28%;苹果酸用量为0、0.3、0.6、0.9、1.2 g·kg^(-1);除酒泥和酒帽的时间分别为发酵7、12、17、22、27 d。通过测量pH、酒精度、残糖量、甲醇含量、总SO_(2)含量、灵芝三萜等指标,研究不同因素对灵芝芒果酒品质的影响。结果显示,制作果酒的最佳条件为选用金煌芒、灵芝用量3 g·kg^(-1)、糖含量24%、苹果酸含量0.9 g·kg^(-1)、发酵22 d除酒泥和酒帽。本试验为酿造优质的芒果酒提供技术支持。
Ganoderma lucidum mango wine contains a variety of nutrients and active ingredients,with nutrition,health and disease prevention role.5 factors were applied at different levels in this experiment,including 4 kinds of mango varieties were Xin mango,Jinhuang mango,Ao mango and Pingguo mango;different dosages of Ganoderma lucidum were 0,3,6 and 9 g·kg^(-1);sugar contents were 12%,16%,20%,24% and 28%;malic acid contents were 0,0.3,0.6,0.9 and 1.2 g·kg^(-1);the time of removing lees and wine cap were 7,12,17,22 and 27 d after fermentation.The effects of different factors on the quality of G.lucidum mango wine were studied by measuring pH,alcohol,residual sugar,methanol and total SO_(2) content and triterpenoids.The results showed that the optimum conditions were as follows,using Jinhuang mango,G.lucidum content is 3 g·kg^(-1),sugar content is 24%,malicacid content is 0.9 g·kg^(-1),removing lees and wine cap after 22 days of fermentation.The experiment provided technical support for the production of high quality mango wine.
作者
颜颖
袁学军
王小妹
蒋萌萌
王汪光
YAN Ying;YUAN Xue-jun;WANG Xiao-mei;JIANG Meng-meng;WANG Wang-guang(Hainan Tropical Ocean College,Sanyan 572000,China)
出处
《中国食用菌》
2023年第1期89-92,共4页
Edible Fungi of China
基金
海南省重点研发项目(ZDYF2020045)。
关键词
灵芝
芒果
酒
品质
Ganoderma lucidum
mango
wine
quality
