摘要
以苹果和杏鲍菇为原料,选用安琪酵母作为发酵菌种液体发酵酿造复合果酒,对酒精发酵工艺进行优化,确定其最佳工艺参数。结果表明:最佳工艺参数为苹果汁和杏鲍菇汁混合体积比为2∶1、初始糖度16%、初始pH 4.8、接种量6%和发酵温度36℃,此时酒精含量为6.3%。复合果酒产品澄清透亮,酒味浓郁,同时具有苹果和杏鲍菇的特殊清香味。
With apple and Pleurotus eryngii as raw materials,Angel yeast was selected as fermentation strain for liquid fermentation to produce compound fruit wine.The ethanol fermentation process was optimized and the optimum technological parameters were determined in the paper.The results showed that the best technological parameters of alcohol fermentation were mixed volume ratio of apple juice and Pleurotus eryngii juice 2∶1,initial sugar content is 16%,initial pH value is 4.8,inoculation quantity is 6%and fermentation temperature is 36℃.Under the optimized conditions,it can be included that the alcohol content is 6.3%.The compound fruit wine is clear and bright,full bodied,with original flavor of apple and Pleurotus eryngi.
作者
刘润萍
李超
李同祥
LIU Runping;LI Chao;LI Tongxiang(Institute of Agricultural and Economic Information,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730030,China;College of Food Engineering,Xuzhou Institute of Technology,Xuzhou Jiangsu 221018,China)
出处
《甘肃农业科技》
2018年第11期73-76,共4页
Gansu Agricultural Science and Technology
关键词
苹果
杏鲍菇
复合果酒
酒精发酵
Apple
Pleurotus eryngii
Compound fruit wine
Alcohol fermentation
作者简介
刘润萍(1963—),女,甘肃渭源人,副研究员,主要从事软科学研究及科技论文管理工作。联系电话:(0)13519639216;通信作者:李同祥(1966—),男,甘肃庆阳人,教授,主要从事食品安全与质量控制教学及研究工作。联系电话:(0516)83107286。
