摘要
以黄秋葵为原料,添加果酒酵母发酵成蔬菜酒。实验对影响黄秋葵发酵酒品质的工艺条件进行了研究,通过对温度、糖度、接种量、柠檬酸添加量等因素进行单因素实验,选取合适的水平,以感官评分作为实验指标进行L_9(3~4)正交实验。将正交实验的结果进行极差、方差分析,结果表明,温度28℃、糖度18%、接种量0.135 g/L、柠檬酸添加量8 g/L为最佳工艺参数,接种量和发酵温度在实验的各因素中为显著因素。
Hibiscus esculentus was used as raw material to produce fermented wine with the addition of wine yeast. The factors influ- encing the fermentation were investigated. Single factor test including temperature, sugar content, inoculating quantity, and the adding level of citric acid was carried out. Then L9（3^4） orthogonal experiment was performed with sensory score as the experimental indicator. Through range analysis and variance analysis of the orthogonal experiment results, the best technical parameters were summed up as follows： fermenting temperature at 28 ℃, sugar content was 18 %, the inoculating quantity was 0.135 g/L, and the adding level of citric acid was 8 g/L. Among all the influencing factors, inoculating quantity and fermenting temperature were significant factors.
作者
李兰
苏绍洁
LI Lan SU Shaojie(School of Life Science, He＇nan Institute of Science and Technology, Xinxiang, He＇nan 453003, Chin)
出处
《酿酒科技》
2017年第8期82-85,共4页
Liquor-Making Science & Technology
关键词
黄秋葵
蔬菜酒
发酵工艺
正交实验
Hibiscus esculentus
vegetable wine
fermentation process
orthogonal experiment
