摘要
以玉米须与水芹为主要原料,选用酿酒酵母作为发酵菌种,按比例进行混合发酵,考察玉米须水芹酒最佳酿造工艺。以酒精度和感官评分为检测指标,运用单因素试验和Box-Behnken中心组合试验优化发酵条件,对水芹汁与玉米须汁的体积比、菌种添加量、发酵时间以及发酵温度进行控制,得到最佳的发酵工艺条件为水芹汁∶玉米须汁=1∶2(体积比)、菌种添加量0.6%、发酵时间11 d、发酵温度25℃。在该条件下得到的玉米须水芹酒呈淡黄色透明状,酒香醇厚,酒体柔和,且具有一定的抗氧化能力。
The corn silk-cress wine was brewed with Saccharomyces cerevisiae.The fermentation conditions were optimized by single factor tests,and Box-Behnken design with alcohol content and sensory score as the indicators.The optimal fermentation process conditions were cress juice∶corn silk juice was 1∶2(volume ratio),the amount of strains added was 0.6%,the fermentation time was 11 d,and the fermentation temperature was 25℃.The product obtained under these conditions was pale yellow,transparent,tasted mellow and soft,and had a certain antioxidant capacity.
作者
刘喆
周俊男
黄琬婷
王哲
刘家裕
那广宁
LIU Zhe;ZHOU Junnan;HUANG Wanting;WANG Zhe;LIU Jiayu;NA Guangning(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,Liaoning,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第19期104-109,共6页
Food Research and Development
基金
辽宁省科学技术计划项目(2019-MS-241)
国家级大学生创新创业训练项目(202113201010)。
关键词
玉米须
水芹
发酵
工艺参数
抗氧化
corn silk
cress
fermentation
process parameters
antioxidant
