摘要
以山茱萸干果肉为原料,经葡萄酒高活性干酵母发酵生产山茱萸保健果酒,并采用无机陶瓷膜对产品进行澄清过滤和杀菌;在正常发酵下,以保健果酒中马钱素和熊果酸两种功能性成分及一些理化指标为依据,确定山茱萸酒发酵最佳工艺条件为:料液比1:10,酵母接种量0.2%,温度20℃～25℃,果胶酶添加量0.02%,SO2添加量50mg/L。
Taken dried comus fruit as a raw material, the hygienical comus wine was fermented by the dry high-activity wine yeast. The product was filtrated by inorganic ceramic membrane filtration. Under normal fermentation, take two functional ingredients （the loganin and the ursolic acid） and some physics and chemistry target as the basis, the optimum conditions of ferment technology were： the ratio of material to water was 1：10, the inoculation quantity of yeast was 0.2 %, the temperature was 20 ℃-25 ℃, the addition of pectolase and SO2 was 0.02 and 50 mg/L respectively.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期85-89,共5页
Food Research and Development
关键词
山茱萸
发酵
功能性成分
comus
alcohol
fermentation
functional ingredient
