摘要
研究了红曲杨梅果酒的酿制工艺。通过添加性质稳定且具有独特保健功能的天然红曲色素以增进果酒的色泽,并应用人工神经网络技术与传统正交试验相结合的方法,确定了最优的发酵工艺条件:发酵温度18℃,糖汁最佳配比4:6,酵母加量10%,红曲加量2.1%。最后得到了色泽鲜艳、品质上乘且具有保健功能的杨梅果酒。
The brewing technology of monascus waxberry wine was studied.Inartific ial Monascus pigment was added to im-prove wine color and enhance functio nally medical value.By combining Ar tificial Neural Network with tradit ional Orthogonal design,the best fermentation technology was ascertained:fermentatio n temp.is 18℃,proportion of glucose to juice is 4:6,quantity of yeast is 15%,quantity of Monascus is 2.1%.Finally,the waxberry wine with bright color,high quality and the function of health protection was ob tained.
出处
《上海交通大学学报（农业科学版）》
2003年第1期70-73,80,共5页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
浙江省科技厅资助项目(001101060)
