摘要
研究红曲荔枝果酒的酿制工艺。通过正交实验优化,确定了最优发酵工艺条件:糖度为25°Brix,红曲霉接种量为10%,酵母接种量为8%,发酵温度为25℃,pH值为3.5。优化工艺条件下进行10L中试发酵,制得色泽鲜艳、品质上乘的荔枝保健果酒,产品各项检测指标均较好。
The brewing technology of Monascus lichi wine was studied. Through the orthogonal experiment, the optimal fermentation parameter was obtained： sugar degree was 25 °Brix, Monascus inoculation was 10%, yeast inoculum was 8%, fermentation temperature was 25 ℃ and pH was 3.5. Fermented in a 10 L scale under the optimal condition, litchi health wine with bright color and good quality was obtained, and the detection index of final product was better.
出处
《食品科技》
CAS
北大核心
2010年第10期127-130,共4页
Food Science and Technology
基金
广东省科技攻关项目(2002C20402)
关键词
荔枝
红曲
果酒
发酵工艺
lichi
Monascus
fruit-wine
fermentation technology
