摘要
以辽五味子和蜂蜜为原料生产发酵型五味子蜂蜜果酒。通过对酵母的驯化寻找出最适合发酵菌种。通过单因素和正交试验研究,得出主发酵最适宜条件为发酵温度为26℃,酵母接种量7%,pH值为5.5,含糖量为20%,发酵时间为14d。以该工艺生产的五味子蜂蜜果酒颜色鲜艳,口感醇厚,具有独特的五味子果香。
Taking Schisandra chinensis and honey as materials to prohi duce fermented Schisandra chinensis fruit wine.Domesticated yeast to find out the most suitable one for this fermentation.Through the research of single-factor experiment and orthogonal design,find out the best fermentation conditions are： fermentation temperature was 26 ℃ ,the inoculation amount was 7 % ,pH was 5.5,sugar degree was 20 % and the fermentation time was 14 day.With this production technique of fruit wine has the naturalred color,delicious taste and has special aroma of Schisandra chinensis.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期122-125,共4页
Food Research and Development
关键词
五味子
蜂蜜
果酒
发酵条件
Schisandra chinensis（Turcz.）Bail.
honey
fruit wine
fermentation conditions
