五味子发酵饮料的研制

Study on Fermental Beverage of Fructus Schisandrae Chinensis

在单因素试验的基础上,用正交试验对五味子发酵工艺条件进行筛选,得出最优发酵条件为:发酵时间为4d,酵母菌接种量为0.2%,葡萄糖加入量为8%,发酵原液酒精度(体积分数)达到5.33%。同时探讨了发酵产品风味调配的优化。结果表明,原汁加入量为15%,加糖量为6%,柠檬酸添加量为0.04%,调配后的五味子发酵饮料的酒精度为0.41%。

Based on the single factor tests, fermentation conditions of Fructus Schisandrae were discussed and the optimum fermentation conditions were determined by orthogonal test. The results showed that the optimum fermentation conditions are as follows： fermentation time 4 days, inoculum size of yeast 2% and addition of amylaceumq 8% , the alcoholicity in fermentation broth 5.33%. The adjustment of flavor in fermentation product was also discussed. Original liquid of fermentation broth addition 15%, sugar addition 6%, citric acid 0.04%, the alcoholicity of final product is 0.41%.