葡萄酒脚和虫草培养基残基在菠萝保健果酒中的应用

Application on the Health Care Fruit Wine with Polysaccharide and Cordyceps Militaris Culture Medium

以菠萝为主要原料,加入葡萄酒脚和虫草培养基残基进行发酵生产保健果酒,试验结果表明,最佳生产条件为葡萄酒脚︰菠萝︰虫草培养基残基糖化液的比为6︰8︰1;酵母加入量为9%;发酵温度30℃;主发酵时间4 d。该产品具有浓郁的果香、酒香,营养价值丰富,风味独特,保健性强。

Healthy pineapple wine,which made from pineapple and grape,and cordyceps militaris culture medium is fermented in low temperature.The results showed that： the product has the aromas of fruit,wine,and nutrient-rich when fermenting at 30℃ for 4 d with the ratio of grape,pineapple and cordyceps militaris culture medium 6︰8︰1 and 9% active dry yeast.The flavour is unique.It has strong healthy functions.