松针枸杞灵芝保健酒的研制  

Study on healthy spirits of pine needle ganoderma wolfberry

作　　者：明红梅[1] 曹新志[1] 董瑞丽[1] 

机构地区：[1]四川理工学院食品与生物技术应用研究所,四川自贡643000

出　　处：《食品与机械》2010年第4期120-122,131,共4页Food and Machinery

摘　　要：以松针、枸杞为主要原料,辅以灵芝,经酵母菌液态发酵研制松针保健酒。通过试验研究松针酒的最佳发酵工艺条件和澄清剂。结果表明,最佳发酵工艺条件为:主发酵时间9d,酵母接种量为0.8%,pH值为4.5,枸杞汁、松针汁、灵芝糖化液体积比为4:2:1;最佳澄清剂组合为:0.12g/L明胶加0.15g/L壳聚糖。成品酒为棕红色,澄清透明,具有松针特有的清香和复合药香,且较好地保留了原料中的抗氧化活性成分,清除羟自由基的能力强,具有良好的市场开发前景。Pine needle healthy spirits was produced using pine needle,wolfberry and ganodorma as raw materials.The optimum fermentation conditions and the additive amount of clarifying agent were obtained by studying.The results showed that the best processing conditions of fermentation were：the fermentation time 9 days;the inoculation ratio of yeast,0.8%;the value of pH 4.5;Wolfberry juice：Pine needle juice：Saccharification liquid of ganoderma 4：2：1;the additive amount of clarifying agent：gelatin 0.12 g/L;chitosan 0.15 g/L.The product retained the antioxidant activity of raw material ingredient and had the ability to clear hydroxyl radical,with good prospects for market development.

关 键 词：松针 枸杞 灵芝 保健酒 羟自由基清除率 

分 类 号：TS262.91[轻工技术与工程—发酵工程]