蜂蜜花粉酒发酵工艺的研究  

The Fermentation Technics of Honey Wine Added Lotus Pollen

作　　者：杨文超[1] 陈湖南[1] 吴珍红[1] 缪晓青[1] 

机构地区：[1]福建农林大学蜂学学院,教育部蜂产品加工与应用工程中心,福建福州350002

出　　处：《蜜蜂杂志》2012年第4期7-13,共7页Journal of Bee

基　　金：国家蜂产业技术体系建设专项资金资助(CARS-45-KXJ19)

摘　　要：酶解破壁后的莲花蜂花粉液,绢布过滤和离心处理分别得到的花粉浆、浊液和清汁,用蜂蜜调节糖浓度,用葡萄酒酵母、耐高温酿酒高活性干酵母、专用酿酒高活性干酵母和实验室筛选的酵母4种菌种发酵性能比较,通过单因素试验和正交试验确定蜂蜜花粉酒的最佳酿制工艺。结果表明:花粉浊液最适合用于蜂蜜花粉酒的酿造,葡萄酒酵母为蜂蜜花粉酒发酵的最适菌种,并确定其最佳接种量为1‰。主发酵的最佳条件为:初始糖度26%,SO2添加量100 mg/L,花粉浓度20 g/L,发酵温度25℃。The pollen pulp, emulsion and juice from lotus bee pollen liquid broken by the enzymolysis were got with the untreated silk cloth, filtration and centrifugal. They were fermented after the regulation of sugar. The grape wine yeast, high temperature resistant high active dry yeast, special high activity dry yeast and laboratory screening of yeast were used to ferment to compare the performance. Single factor experiments and orthogonal test were studied to confirm the optimization process of honey pollen wine , The results showed： the pollen emul- sion was most suitable for brewing, the optimal yeast was the grape wine yeast, and its optimal inoculation was 1%.. The optimum fermentation conditions were： initial sugar concentration 26%, S02 added 100 mg / L, pollen concentration 20 q / L, fermentation temperature 25℃.

关 键 词：蜂蜜花粉酒 正交试验 发酵 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程] S896.9[轻工技术与工程—食品科学与工程]