摘要
以芦荟汁、葡萄酒酵母、蔗糖为原料,通过单因素试验和正交试验,探索了芦荟保健果酒的发酵工艺。结果表明:当以产品的酒精度为衡量指标时,发酵工艺条件的最佳组合为主发酵温度22℃,干酵母接种量0.5 g/L,蔗糖添加量27%;当以产品感官品质为衡量指标时,最佳组合为主发酵温度24℃,干酵母接种量0.3 g/L,蔗糖添加量27%。芦荟保健果酒不但酒体醇厚、风味优雅,而且营养丰富、养生益颜。
This research tried to explore the production process of high-quality aloe wine through individual factor experiment and orthogonal experimen with the materials such as aloe juice, wine grape yeast and sugar. The optimum technical conditions, based on the alcohol content of aloe wine, were summed up as follows by orthogonal experiments：chief fermentation temperature at 22℃, inoculation of 0. 5 g/L yeast and the initial sugar content as 27%. The optimum technical conditions, based on sensory evaluation, were summed up as follows：chief fermentation temperature at 24℃, inoculation of 0. 3 g/L yeast and the initial sugar content as 27%. The wine had not only elegant flavor and full-bodied liquor taste, but also high nutritive value and health function.
出处
《北方园艺》
CAS
北大核心
2010年第10期204-206,共3页
Northern Horticulture
基金
河南省教育厅科技攻关计划资助项目(2010C550004)
关键词
芦荟
芦荟酒
发酵工艺
正交实验
aloe
aloe wine
fermentation techniques
orthogonal experiment
