摘要
研究了不同菌种发酵制作冬虫夏草酒的特性,得出以果酒酵母作为发酵菌种效果最佳;正交设计试验了此条件下强化型虫草-枸杞酒的生产工艺及相关的生产参数,得出冬虫夏草酒的最佳前发酵条件为:发酵型虫草酒的生产条件为果酒酵母0.8%、发酵醪浆30%、麦芽汁30%、柠檬酸0.5%,发酵温度26℃,发酵时间5d;虫草酒的最佳成熟条件为:18℃,15d。在该条件下发酵进程较快,且有较好的澄清度,产品色泽亮红色、口味纯正、酒体丰满、营养丰富、风格明快。
The fermentation characteristics of Cordyceps sinensis wine with different inocula were assayed. The results showed that the fruit wine fermentation inocula have the optimum technique parameters and fermentation mature conditions of the intensified Cordyceps sinensis-Lycium barbarum wine as determined by the orthogonal test. The results indicated that the optimum conditions are： Saccharomyes cerevisiae 0.8%, fermentation broth 30%, wort 30%, citric acid 0.5%, temperature 26 ℃ and time 5 d, while the maturity conditions are： temperature 18 ℃ and time 15d. Under these conditions, the Cordyceps sinensisLycium barbarum wine is processed through a faster course with better clarity. The product is brighted-red, pure in flavour, rich in body, full of nutrition and bright in style.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期146-149,共4页
Food Science
基金
河南科技学院重点科研项目(5048)
关键词
发酵型
虫草-枸杞酒
发酵工艺
fermentation style
Cordyceps sinensis-Lycium barbarum wine
fermengtation technique
