|Table of Contents|

Optimization of Production Process for Fermented Ginger Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年20
Page:
136-141
Research Field:
Publishing date:

Info

Title:
Optimization of Production Process for Fermented Ginger Wine
Author(s):
LIANG Yunzhi; LUO Dan; WU Hao; WANG Chengrong
(College of Food Science and Engineering，Qingdao Agricultural University，Qingdao,Shandong 266109)
Keywords:
fermented ginger wine; production process; gingerol; flavonoid
PACS:
-
DOI:
10.11937/bfyy.201620035
Abstract:
Fresh ginger was used as material.The effects of the ratio of material to solvent，the amount of cellulase and pectinase and α-amylase，and the ultrasonic specific power and temperature and time were studied on the contents of gingerol and flavonoid of fermented ginger wine by single factor test and orthogonal test.The optimal enzyme and the optimal ultrasonic condition were determined.The results indicated that the optimal enzyme doses were determined to be cellulase of 500 U?g-1，pectinase of 500 U?g-1，α-amylase of 65 U?g-1.The optimal ultrasonic condition were determined to be ultrasonic specific power of 7 W?g-1，ultrasonic time of 55 ℃，ultrasonic temperature of 30 minutes.Under the optimal conditions，the ginger wine was made by enzymatic-assisted ultrasonic with higher contents of gingerol and flavonoid and alcohol，which showed that enzymatic-assisted ultrasonic was the best production process of fermented ginger wine.

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Last Update: 2016-11-22