富硒蜂蜜酒工艺研究

Research on Technology of Selenium Mead

以富硒酵母作为硒源,蜂蜜为原料生产富硒蜂蜜酒,以多酚和黄酮为指标,通过单因素试验和正交试验对富硒蜂蜜酒工艺进行优化。结果表明,当蜂蜜初始糖度28%,发酵温度31℃,发酵天数8 d,富硒酵母用量0.12 g/L,葡萄酒果酒酵母质量浓度5 g/L,发酵助剂酵母营养盐质量浓度0.3 g/L,pH值3.7时,所酿造的富硒蜂蜜酒多酚质量浓度最高,达到63.10 mg/L,其黄酮质量浓度为48.83 mg/L,有机硒质量浓度为0.2 mg/L,酒精度为12%Vol,酒液呈黄色,澄清透明,蜜香与酒香纯正,酒质柔顺,风格良好。

Selenium-rich yeast was used as selenium source and honey as raw material to produce selenium-rich mead.The process of selenium-rich mead was optimized by single factor and orthogonal experiment with polyphenols and flavonoids as indexes.The results showed that:When the initial sugar content of honey was 28%,the fermentation temperature was 31℃,the fermentation days were 8 days,the amount of se-enriched yeast was 0.12 g/L,the other conditions were 5 g/L of yeast,0.3 g/L Fermaid K,and the pH value was 3.7,the content of polyphenols in the se-enriched mead was the highest.The polyphenol content reached 63.10 mg/L.The flavonoid content of selenium-rich mead was 48.83 mg/L,the organic selenium content was 0.2 mg/L,the alcohol level was 12%Vol.The liquor of selenium-rich mead was yellow,clear and transparent,with pure wine aroma,honey aroma,good mead style,and smooth taste.