JIANG Xiao-kun.Research on the Fermentation Process of Odoratum Brewed Wine[J].Northern Horticulture,2014,38(22):141-143.
玉竹发酵酒的工艺研究
- Title:
- Research on the Fermentation Process of Odoratum Brewed Wine
- 文章编号:
- 1001-0009（2014）22-0141-03
- Keywords:
- odoratum; fermentation process; research
- 分类号:
- TS 261.4;S 644
- 文献标志码:
- B
- 摘要:
- 以新鲜玉竹为原料，经过粉碎、发酵、澄清等工艺，通过正交实验，研究了不同酵母接种量、柠檬酸添加量、发酵温度对玉竹发酵酒的影响。结果表明：酵母接种量为0.15%，柠檬酸添加量为4 g/L,发酵温度为24℃，得到的玉竹发酵酒为浅金黄色，澄清，透明有光泽，酒味浓郁，丰满，有玉竹特有的清香，典型性突出。
- Abstract:
- Taking fresh odoratum as material,the fermentation wine made by the odoratum through the process of crushing,fermentation,clarification by orthogonal experiments,with orthogonality test,effect of different yeast inocation amout,citricaeid amount,fermentation temperature on odoratum wine were studied.The results showed that the optimum extraction conditions as follows:the inoculation amount was 0.15%,dosage of citric acid was 4 g/L,fermentation temperature was 24℃.The color was light golden brown,brilliant clarity and delicious flavors；the odoratum brewed wine had the unique fragrance and typification.
参考文献/References:
[1]晏春耕,曹瑞芳.玉竹的研究进展与开发利用[J].中国现代中药,2007(4):33-36.
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备注/Memo
作者简介：姜晓坤（1976-），女，硕士，实验师，研究方向为果酒工艺。E-mail:jxk76@126.com.