猕猴桃绿米米酒的酿造工艺研究
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摘要
以绿米和猕猴桃为原料,通过单因素试验研究酒曲添加量、发酵温度、发酵时间和猕猴桃汁添加量对猕猴桃绿米米酒感官品质的影响。在单因素试验的基础上进行正交试验优化猕猴桃绿米米酒的酿造工艺条件。结果表明,猕猴桃绿米米酒的最佳工艺条件是酒曲添加量0.8%、发酵温度28℃、发酵时间3 d和猕猴桃汁添加量30%。在最佳酿造工艺条件下,猕猴桃绿米米酒的感官评分为94分,酒精度为6%,酒呈现淡绿色,酒体澄清透明,香气协调浓郁,酸甜适中,同时具有较高的营养价值。
Taking green rice and kiwifruit as raw materials, the effects of Jiuqu addtion, fermentation temperature, fermentation time and kiwifruit juice addition on sensory evaluation of kiwifruit green rice wine were studied by single factor experiments. On the basis of single factor experiments, orthogonal experiments was used to optimize the brewing conditions of the kiwifruit green rice wine. The optimal fermentation conditions of the kiwifruit green rice wine were as follows: Jiuqu addition 0.8 %, fermentation temperature 28 ℃, fermentation time 3 d, kiwifruit juice addition 30%. Under the optimum brewing conditions, alcohol content of the wine was 6 %, and the sensory score of kiwifruit green wine reached 94. The kiwifruit green wine was pale green, clear and transparent, with strong complex aroma, moderate sweet and sour, and the rice wine had high nutritional value.
Taking green rice and kiwifruit as raw materials, the effects of Jiuqu addtion, fermentation temperature, fermentation time and kiwifruit juice addition on sensory evaluation of kiwifruit green rice wine were studied by single factor experiments. On the basis of single factor experiments, orthogonal experiments was used to optimize the brewing conditions of the kiwifruit green rice wine. The optimal fermentation conditions of the kiwifruit green rice wine were as follows: Jiuqu addition 0.8 %, fermentation temperature 28 ℃, fermentation time 3 d, kiwifruit juice addition 30%. Under the optimum brewing conditions, alcohol content of the wine was 6 %, and the sensory score of kiwifruit green wine reached 94. The kiwifruit green wine was pale green, clear and transparent, with strong complex aroma, moderate sweet and sour, and the rice wine had high nutritional value.
引文
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[7]施怡,胡兴锁,潘亚璐,等.富硒双孢蘑菇硒形态分布及其营养品质和抗氧化特性[J].食品科学,2017,38(9):99-105.
[8]潘利斌,范辉政,蒋建东,等.微量元素硒的体内过程及生物学效应研究进展[J].药学学报,2017,52(12):1849-1858.
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[11]张艳宜,任亚梅,宋小青,等.CPPU和1-MCP处理对猕猴桃货架期感官品质的影响[J].中国食品学报,2017,17(3):208-217.
[12]韩建春,魏婧,姜帆,等.米酒发酵工艺条件对香气成分的影响[J].东北农业大学学报,2013,44(8):6-13.
[13]张泽英,陈列芹,杨剑.响应面法优化红曲甜米酒工艺条件[J].食品工业,2016,37(11):49-52.
[14]周蒙,颜振敏,程娇娇,等.响应面优化发酵型山药米酒的工艺[J].食品研究与开发,2017,38(12):71-76.
[15]王文娟,陈娟,张荣,等.黄心猕猴桃果酒主发酵工艺参数的优化[J].食品工业科技,2017,38(21):216-219.
[16]赵翾,刘功良,李红良,等.响应面法优化香梨米酒的发酵工艺研究[J].中国酿造,2017,36(10):186-189.