红曲荔枝果酒的开发研究  

Study on the brewing technology of Monascus lichi wine

作　　者：罗威[1] 罗立新[2] 

机构地区：[1]湛江师范学院基础教育学院,湛江524037 [2]华南理工大学生物科学与工程学院,广州510640

出　　处：《食品科技》2010年第10期127-130,共4页Food Science and Technology

基　　金：广东省科技攻关项目(2002C20402)

摘　　要：研究红曲荔枝果酒的酿制工艺。通过正交实验优化,确定了最优发酵工艺条件:糖度为25°Brix,红曲霉接种量为10%,酵母接种量为8%,发酵温度为25℃,pH值为3.5。优化工艺条件下进行10L中试发酵,制得色泽鲜艳、品质上乘的荔枝保健果酒,产品各项检测指标均较好。The brewing technology of Monascus lichi wine was studied. Through the orthogonal experiment, the optimal fermentation parameter was obtained： sugar degree was 25 °Brix, Monascus inoculation was 10%, yeast inoculum was 8%, fermentation temperature was 25 ℃ and pH was 3.5. Fermented in a 10 L scale under the optimal condition, litchi health wine with bright color and good quality was obtained, and the detection index of final product was better.

关 键 词：荔枝 红曲 果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]