摘要
以人参果为原料研制人参果果酒。对人参果护色、酶解后取汁,添加酵母进行酒精发酵,并进行澄清等工艺制得人参果果酒。通过正交试验确定酒精发酵的工艺条件为发酵温度24℃,发酵时间8 d,酵母液添加量为4%;防褐变处理采用0.4%VC效果最佳;澄清采用皂土0.2%和明胶0.02%效果最佳。采用本方法可酿制出澄清透明、风味醇正的人参果果酒。
Develop ginseng fruit wine with ginseng fruit as raw material.After the process of protecting the color of ginseng fruits,took the juice of the ginseng fruit with the help of enzyme hydrolysi,and then added yeast for alcohol fermentation,in addition,study the process of clarify to obtain ginseng fruit wine.By orthogonal experimental ascertain the best conditions for the process of Ginseng fruit wine： the fermentation temperature was 24 ℃,the fermentation time was 8 days,yeast vaccination of 4 %;0.4 % VC was the best way of preventing brown;using 0.2 % bentonite and 0.02 % gelatin had the best result larification.The ginseng fruit wine made by this method has good tasting and clear.
出处
《食品研究与开发》
CAS
北大核心
2011年第12期93-95,共3页
Food Research and Development
关键词
人参果
果酒
褐变
澄清
Ginseng fruit
wine
brown
clarification
作者简介
王治同（1974-），男（汉），讲师，硕士研究生，研究方向：食品发酵工程。
通信作者：文连奎（1962-），男，教授，主要从事长白山野生植物加工利用研究。
