不同椰肉椰汁配比和过滤时间对椰奶灵芝酒质量的影响

Effect of Different Ratios of Coconut and Coconut Milk and Filtering Time on Quality of Ganoderma lucidum Wine with Coconut Milk

椰奶灵芝酒含有多种营养物质和活性成分,具有营养、保健和预防疾病的作用,但椰奶灵芝酒的质量受多种因素的影响。椰肉:椰汁分别设置为1:1、1:2、1:3、1:4;过滤时间设置为21 d、24 d、27 d、30 d,通过测量pH、酒精度、残糖量、甲醇含量、总SO_2含量、干物质的含量、灵芝三萜含量、苦味等指标,研究椰肉椰汁配比和过滤时间对椰奶灵芝酒质量的影响。结果显示,各项指标均符合标准,效果由好到差的处理顺序分别椰肉椰汁配比1:4>1:3>1:2>1:1,过滤时间21 d>24 d>27 d>30 d。因此,椰奶灵芝酒的制作最佳条件为椰肉椰汁配比1:4,过滤时间为21 d,本试验为酿造优质椰奶灵芝酒提供技术支持。

Ganoderma lucidum wine with coconut milk is contained a variety of nutrients and active ingredients, and it has the function of nutrition, health and prevent disease, but the quality of the G. lucidum wine with coconut milk is effected by many factors. The ratio of coconut and coconut milk is set as 1：1, 1：2, 1：3, 1：4, and the filtration time is set as 21 d, 24 d, 27 d, 30 d. By measuring pH, alcohol content, residual sugar, methanol content, total SO2 content, dry matter content, G. lucidum triterpenoid content, bitter taste, etc, the effect of the ratio of coconut and coconut milk and the filtration time on the quality of G. lucidum wine with coconut milk were studied. The results showed that the indexes were in accordance with the standard, and the effect from good to poor was the ratio of coconut and coconut milk 1：4, 1：3, 1：2, 1：1, and the filtration time was 21 d〉24 d〉27 d〉30 d. Therefore, the optimum conditions for the production of G. lucidum wine with coconut milk were coconut and coconut milk, and the filtration time was 21 days. This experiment provided technical support for the brewing of high quality G. lucidum wine with coconut milk.