摘要
以长白山野生稠李子为原料,通过酵母菌发酵酿制成果酒,对稠李子果酒的发酵工艺进行了优化研究。通过单因素试验和响应面分析试验所得,最佳工艺参数为酵母菌添加量为0.09%,发酵温度为26℃,发酵液p H为4.3。在此工艺条件下发酵得到的稠李子发酵酒乙醇体积分数为12.3%。各因素对于稠李子发酵酒发酵工艺的影响程度为酵母菌添加量>发酵液p H>发酵温度。
With Changbai Mountain wild Rhamnus davurica Pall as raw materials,fruit wine was produced by yeast fermentation.The fermentation process of Rhamnus davurica Pall fruit wine was optimized.Through single factor test and response surface analysis,the best technological parameters were as follows:amount of added yeast 0.09%,fermentation temperature 26℃and pH 4.3.Under the conditions the volume content of alcohol in Rhamnus davurica Pall was 12.3%.The infl uence degree of each factor on the fermentation technology of Rhamnus davurica Pall fermented wine was amount of added yeast>fermentation pH>fermentation temperature.
作者
谢春阳
杨月
王艺儒
高尊
XIE Chun-yang;YANG Yue;WANG Yi-ru;GAO Zun(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)
出处
《粮食与油脂》
北大核心
2018年第8期33-36,共4页
Cereals & Oils
关键词
稠李子
果酒
发酵工艺
响应面优化
Rhamnus davurica Pall
fruit wine
fermentation process
response surface optimization
作者简介
谢春阳(1965-),男,硕士研究生,副教授,研究方向为农产品加工及贮藏专业研究。
