山茱萸药用酒加工工艺研究  

Study on Processing of Medicinal Cornus Wine

作　　者：朱双杰[1] 贾小丽[1] 张维柱[1] 殷培峰[1] 

机构地区：[1]滁州学院生物科学与食品工程学院,安徽滁州239012

出　　处：《新乡学院学报》2012年第4期332-335,共4页Journal of Xinxiang University

基　　金：滁州学院项目(2010kj001B)

摘　　要：研究了山茱萸药酒生产中主发酵和澄清工艺条件,采用山茱萸鲜果为原料,以酒精度、马钱苷含量和感官评分为酒质指标,对主发酵的单因素酵母用量、时间、温度进行了研究和正交试验优化;对澄清剂壳聚糖和皂土进行了筛选.结果表明,最佳主发酵工艺条件为:酵母添加量0.5 g/L、发酵温度30℃左右、发酵时间为5 d;澄清剂选择壳聚糖,质量浓度为0.4 g/L.本生产工艺条件简单,可靠,适合生产.This article studies fermentation and clarification process conditions in the production of Cornus health wine. Taking fresh cornus as the main raw material, taking the alcohol degree, the content of loganin and the sense scores as vinosity indexes, the effects of the amount of single factor yeast, time and temperature are studied and optimized by orthogonal experiments; the clarifier, chitosan and bentonite are chosen. The results shows that the optimum technological conditions in main fermentation process are the followings, the amount of yeast is 0.5 g/L, the fermentation temperature is about 30℃, ferment time is 5 d. Chitosan is clarifier, and the concentration is 0.4 g/L. The production process has simple conditions, and it is reliable and suitable for production.

关 键 词：山茱萸 药用酒 加工工艺 马钱苷 壳聚糖 

分 类 号：Q949.9[生物学—植物学]