剑麻柄保健酒的工艺研究  

Investigation on the Production Techniques of Sisal Stem Health Wine

作　　者：杨世军[1] 卢璐[1] 

机构地区：[1]桂林工学院材料与化学工程系,广西桂林541004

出　　处：《酿酒科技》2005年第7期94-96,共3页Liquor-Making Science & Technology

摘　　要：以剑麻柄为原料,将其水煮糖化后,在浸提液中加入α-淀粉酶、糖化酶、活性干酵母,在不同接种量、不同温度和不同发酵时间下发酵试验。结果表明,最佳发酵条件为初始发酵糖度17%,前发酵接种量4%～5%,发酵温度28～30℃,发酵时间6～7d,经后发酵得到具有典型剑麻香味、营养丰富的剑麻保健酒。Sisal stem was used as raw materials. After water cooking and saccharification, α-amylase and saccharifying enzyme and active dry yeast were added into extractive juice for fermentation experiments under the conditions of different inoculation quantity, different temperature and different fermentation time. The experimental results indicated that the optimal fermentation conditions were as follows: initial fermentation sugar content as 17 %, 4 %～5 % inoculation quantity in prior stage fermentation, fermentation temperature at 28～30 ℃, fermentation time 6～7 d. Then after late stage fermentation, sisal stem health wine of high nutrition and typical sisal flavor was finally produced.

关 键 词：剑麻 发酵 保健酒 工艺研究 

分 类 号：TS262.9[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]