摘要
研究以茯苓发酵液、蔗糖为主要原料,用发酵法生产茯苓酒。通过单因素试验确定发酵温度30℃,发酵时间4d。通过正交试验对发酵条件进行优化,结果表明:蔗糖浓度22%,茯苓发酵液装量80%,发酵起始pH3.0～3.5,酵母接种量10%。制得的茯苓酒中酒精含量11%,总糖6.3g/L,还原糖2.42g/L,总酸3.47g/L,可溶性无盐固形物≥7%,游离氨基氮81.9mg/L,该茯苓酒色泽金黄,酒香纯正。
This paper studies using the Poria fermentation broth and sugar as the main raw material to produce Poria fermentation wine.The single-factor test indicatied that fermentation temperature was 30 ℃, fermentation time was 4 d.The orthogonal test optimizated the fermentation conditions.The results showed that initial sugar concentration was 22 %, Poria fermentation broth dosage was 80 %,initial pH was 3.0-3.5, yeast inoculum was 10 %.This obtained wine contains 11% alcohol, 6.3 g/L total sugar, 2.42 g/L residual sugar, 3.47 g/L total acid, soluble salt solids ≥ 7 %,81.9 mg/L the free amino nitrogen. Poria wine is golden in color and pure.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期3-6,共4页
Food Research and Development
基金
河北省生物工程重点学科资助
关键词
茯芩
液体培养
发酵酒
Wofiporia cocos
submerged culture
fermentation wine
