红枣蜂蜜保健酒的酿造工艺研究  

Brewing technology of red jujube honey wine

作　　者：黄根树 张庆华[1] 

机构地区：[1]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《中国酿造》2014年第5期161-164,共4页China Brewing

基　　金：江西农业大学大学生创新训练计划(DC201337);江西省自然科学基金(20122BAB214012)资助

摘　　要：以新疆红枣和油菜蜜为原料,研究了红枣蜂蜜保健酒的酿造工艺。通过单因素和正交试验确定红枣蜂蜜酒的最佳发酵工艺条件为红枣与水的配比1∶25(g∶mL),接种量0.15g/100mL,黄酒酵母与葡萄酒酵母的配比1∶2(m/m),起始糖度22%。所酿造的红枣蜂蜜保健酒具有淡淡的枣香和天然的蜜香,酒体醇厚爽口,风味独特。Using Xinjiang red jujube and rape honey as raw material, the brewing technology of red jujube honey wine was investigated. The optimum fermentation condition of the wine was determined through single factor experiment and orthogonal experiment. Results showed that the optimum condition was red jujube to water 1：25 （g：ml）, inoculums 0.15 g/100 ml, rice wine yeast and grape wine yeast ratio 1：2（m/m）, initial sugar content 22%. The red jujube honey wine had light jujube sweet and natural honey flagrant smell; the body was mellow with unique flavor.

关 键 词：红枣 蜂蜜 保健酒 酿造工艺 

分 类 号：TS262.91[轻工技术与工程—发酵工程]