莲藕酒酿造工艺的研究

Investigation of brewing process of Nelumbo nucifern wine

本文研究了以高品质莲藕为主要原料,酿造优质莲藕酒的工艺流程。通过对比试验、单因素试验和正交试验,确定最佳工艺参数为:α-淀粉酶用量7 U/g,糖化酶用量170 U/g,酿酒酵母接种量6%,(NH4)2SO4添加量为2 mg/L,发酵温度20℃,pH 3.0。酿造的莲藕酒营养丰富,具有浓郁的莲藕和发酵酒香,具有保健功效,是一种符合现代人健康理念的保健饮品。

The main objective of this article is using nelumbo nucifern as main material,researching the process of producing high quality nelumbo nucifern wine. With the comparative tests,the single factor and orthogonal experiments,the optimal processing parameters are determined as follows. The addition amount of α-amylase is 7 U /g,diastatic enzyme content is 170 U /g,yeast inoculation amount 6%,the addition amount of（ NH4）2SO42 mg /L,fermentation temperature 20 ℃ and pH value 3. 0. The nelumbo nucifern wine can provide not only high nutrition benefits and elegant bouquet,but also health-promoting function.Therefore,it is one of the modern concept of health care drink.