乌毛蕨保健酒工艺研究  

Processing technology of Blechnum orientale L.healthy wine

作　　者：伍国明[1] 伍芳华 李梅[1] 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528000 [2]郁南江南酒业有限公司,广东郁南527100

出　　处：《中国酿造》2011年第11期192-195,共4页China Brewing

基　　金：广东省中小企业发展专项资金资助项目(粤中小企〔2010〕59号)

摘　　要：以野生药用植物乌毛蕨全草和糯米为主要原料、采用发酵方法酿造乌毛蕨保健酒。研究了乌毛蕨草粉的用量和主发酵工艺条件。结果表明,添加7.0%乌毛蕨全草粉糖化发酵的成品酒感官质量最好。优化的主发酵工艺条件为0.12%YWBY接种量、料水比1∶1.4,于25℃下发酵6d。再经后发酵、压榨、澄清、灭菌等步骤,研制出富含黄酮类化合物而具有特殊药用功效,且色、香、味俱佳与具有独特蕨酒风格的乌毛蕨保健酒。Blechnum orientale L. healthy wine was developed by fermentation using the whole wild plant ofBlechnum orientale L. and glutinous rice as its main materials. The dosage of Blechnum orientale L. used in fermentation was studied, as well as the technology of main fermentation. The highest sensory quality of wine was obtained when 7.0% Bleclmum orientale L. was used for saccharification. The optimum conditions of main fer- mentation were determined as follows： yellow wine brewing yeast （YWBY） 0.12%, the ratio of material to water 1：1.4, fermentation temperature 25℃ and fermentation time 6d. Then the Blechnum orientale L. healthy wine was further brewed by post fermentation, and treated by compression, clarify- ing and sterilization. It is rich in flavonoids for some medical effects. Besides, it is excellent in color, flavor and tastes with distinctive fern wine style.

关 键 词：乌毛蕨 全草 黄酮 保健蕨酒 发酵 工艺 

分 类 号：TS262.9[轻工技术与工程—发酵工程]