摘要
以重瓣红玫瑰花和白砂糖为原料发酵制备玫瑰酒。通过单因素实验和正交实验,优选出玫瑰酒的最佳发酵工艺条件为:酵母添加量为1.0‰、玫瑰与白砂糖质量比为1∶1.5、p H为5、发酵时间为30 d。上述条件制备的玫瑰酒,粉红色,澄清透明,花香浓郁,酸甜微涩,十分适合女性佐餐饮用。
The rose wine was produced by using multi-petal red rose and sugar as the fermentation raw materials.Fermentation technology conditions for the rose wine were discussed. Optimum technology conditions were studied through single factor experiment and confirmed through the orthogonal test. The optimal fermentation conditions were confirmed as follows： yeast inoculum was 1.0‰,the ratio of rose to sugar was 1：1.5 ,pH was 5 and fermentation time was 30 days.The rose wine was cute pink, transparent clear, pleasant and strong flowers fragrance, pleasant sour-sweet taste and acceptable astringency. It was suitable for ladies to drink.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第22期114-118,124,共6页
Science and Technology of Food Industry
关键词
重瓣红玫瑰
发酵条件
玫瑰酒
multi-petal red rose
fermentation technology conditions
rose wine
