摘要
以灰树花菌丝体发酵液为原料研制灰树花菌丝体发酵酒,在单因素实验研究的基础上,采用L9(34)正交实验设计对其发酵工艺条件进行了优化。结果表明,酒精发酵的优化工艺为酵母菌接种量1.0 g/L、发酵温度22℃、初始pH4,适宜的澄清方法为超滤澄清,澄清度达到78.7%,得到的灰树花菌丝体发酵酒产品色泽浅黄,澄清透明无明显杂质,口感柔和醇厚,酒精度11.75%vol,灰树花多糖含量1.56 g/L。
Grifolafrondosa mycelium fermented liquid was used to produce Grifolafrondosa mycelium fermented wine. Based on single factor ex- perimental study, the fermentation conditions were optimized by using L934 orthogonal experimental design. The optimum fermentation conditions were summed up as follows： the inoculation quantity of yeast strains was 1.0 g/L, fermentation temperature was at 22 ℃, initial pH4, and ultra-ill- tration adopted （the clarity up to 78.7 %）. The produced wine was light yellow in color, clear and transparent without impurities. Furthermore, the wine tasted mellow and soft with its alcohol content as 11.75 % and its Grifolafrondosa polysaccharide content as 1.56 g/L.
出处
《酿酒科技》
北大核心
2012年第11期95-97,101,共4页
Liquor-Making Science & Technology
基金
河北省教育厅2012资助项目
关键词
灰树花
澄清
发酵酒
多糖
Grifolafrondosa
clarification
fermented wine
polysaccharide
