摘要
以马尾松松针、红枣和糯米为主要原料,研制松针红枣糯米复合保健酒,采用单因素和正交设计试验探索松针红枣复合糯米保健酒的最佳发酵工艺;结果表明最佳发酵工艺参数为:酵母添加量0.8%,发酵温度30℃,料液比1:0.8,松针汁与红枣汁体积比为2:3,经澄清和调配后,研制出的糯米保健酒酒味协调,口感怡人,具有丰富的矿质元素及较强的抗氧化能力。
In this study, pine needle, jujube and glutinous rice were used as raw materials to produce the com- posite healthy wine. The factors influencing the fermentation were investigated by single test and orthogonal experi- mental design to explore the optimum condition. The results showed that the optimum fermenting parameters were： yeast inoculation amount was 0.8%, fermentation temperature was 30℃, the ratio of material to water was 1：0.8, the volume ratio of pine needle extraction to jujube extraction was 2：3. After clarification and mixture, the composite healthy wine not only has abundant microelement and high antioxidant capacity but also has enjoyable taste.
出处
《食品与发酵科技》
CAS
2017年第2期63-68,共6页
Food and Fermentation Science & Technology
基金
广州市属高校科研计划项目(2012C141)
关键词
松针
红枣
复合保健酒
抗氧化能力
pine needle
jujube
composite healthy wine
antioxidant capacity
