罐装红景天浊酒生产工艺研究  

Research on the Production Techniques of Canned Rhodiola Unstrained Liqueur

作　　者：于军[1] 

机构地区：[1]青海民族大学化学系,青海西宁810007

出　　处：《酿酒科技》2009年第8期22-24,共3页Liquor-Making Science & Technology

基　　金：青海省重点科技攻关项目(编号2004-N-149)部分内容

摘　　要：以糯米为原料,采用半连续发酵工艺生产浊酒,发酵半成品经与红景天提取物进行调配勾兑,通过正交试验确定影响浊酒品质的主要因素。试验结果表明,控制酒精度为6%、pH值为4.0、糖度为2.3%、红景天苷含量为0.24mg/L时,可制得一种低酒度、高营养的罐装红景天浊酒产品。Glutinous rice was used as raw materials to produce unstrained liquor by half-continuous fermentation. Then the fermented semi-finished product was blended with rhodiola extract. The main factors influencing the quality of unstrained liquor were investigated by orthogonal experiments and the results showed that canned rhodiola unstrained liqueur with rich nutrition and low alcoholicity could be produced as alcoholicity was below 6 %, pH value was 4.0, sugar content was 2.3 %, and salidroside content was 0.24 mg/L.

关 键 词：果露酒 浊酒 红景天 生产工艺 

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