摘要
以芡实、大米、麦芽为原料,研究了酵母接种量、pH、发酵温度、发酵时间对芡实酒理化指标和感官品质的影响,采用L9(34)正交试验的方法对芡实酒的发酵条件进行了优化。结果表明:影响芡实酒发酵的因素从主到次依次为:酵母接种量、发酵温度、发酵时间、pH;发酵的最佳条件是:初始pH 4.0,发酵温度28℃,酵母接种量0.6%,主发酵8 d;在此条件下,所得原酒经澄清、调配、杀菌等工序处理可得酒精度不低于11.0%的芡实酒。
Using the Euryale ferox, rice and malt as raw materials, the effect of yeast inoculums amount, initial pH value, fermentation temperature and fermentation time on typical properties and sensory evaluation of Euryale Fer- ox dry wine were researched in this paper. L9 （3^4） orthogonal experiment was adopted for getting the optimum condi- tions of the fermentation processing for Euryale ferox dry wine. The results showed that the factors affecting the fer- mentation of Euryale ferox dry wine were in order of yeast inoculation amount, fermentation temperature, fermentation time, and pH value. The optimum conditions for the fermentation processing of Euryale ferox dry wine were as follows： initial pH value of 4.0, fermentation temperature of 28℃ , yeast inoculation amount of 0.6% , and fermentation time of 8d. Under the optimum conditions, the alcoholicity of the Euryale ferox dry wine was up to 11.0% after clari- fication, flavoring and sterilization.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第9期84-89,共6页
Food and Fermentation Industries
基金
济宁学院青年科研基金项目[2011QNKJ01]
关键词
芡实
干酒
发酵条件
酒精度
优化
Euryale ferox, dry wine, fermentation conditions, alcoholicity, optimization
