摘要
我省普宁市是中国青梅之乡,拥有丰富青梅资源。本研究采用普宁市高浦青梅为原料,以Laffort AC酵母为发酵菌种,通过单因素试验和响应面法优化试验,对青梅酒发酵工艺进行了研究,结果表明:当青梅汁起始糖度为22%,发酵温度为20℃,pH为5.0,酵母接种量为0.8g/L时,发酵12d后,将原酒置于13℃后发酵90d,可以获得一种酒液呈浅金黄色,具有浓郁青梅果香,酒体丰满,口感纯正的青梅酒。
Puning is a plum village of China, with rich plum resources. Laffort AC as yeasts, Puning＇s plums were used to produce plum fermented wine. By single factor tests and response surface method optimization test, plum wine fermentation was studied. The results show that sugar content adjusted to 22%, fermentation temperature at 20℃, initial pH at 5.0, inoculation was 0.8g/L. 12 days of fermentation, the wine is placed in 13℃ aged 90 days, which obtained a sort of golden yellow, with rich plum aromas, full-bodied, pure taste of plum fermented wine.
出处
《食品与发酵科技》
CAS
2014年第3期60-65,共6页
Food and Fermentation Science & Technology
关键词
青梅酒
发酵
响应面优化
plum fermented wine
fermentation
response surface optimization
