牛蒡山药复合酵素的研制

Development of Complex Enzyme of Arctium lappa

以气调糖化后的牛蒡、山药、紫皮葡萄为原料,研制牛蒡山药复合酵素的发酵工艺。试验结果表明:牛蒡、山药、紫皮葡萄质量比为50︰45︰5,白糖加入量为20%,发酵温度为25℃,发酵时间为50 d。在此条件下,所得产品口感柔和、爽口,清香又具有葡萄酒的特色。

Using fermented burdock-cured burdock, yam, and purple grape as raw materials, the fermentation process of burdock yam complex enzyme was developed. The test results showed that the ratio of burdock, yam and purple grape was 50︰45︰5 by weight, the amount of white sugar was 20%, the fermentation temperature was 25 ℃, and the fermentation time was 50 days. Under this condition, the resulting product had a soft and refreshing taste, and the fragrance was also characteristic of wine.