茉莉花浸制草莓酒工艺研究  

Research on the Technology of Jasmine Impregnated Strawberry Wine

作　　者：朱瑛[1] 丁玲[1] 陈晓波[1] 

机构地区：[1]福建农业职业技术学院,福建福州350119

出　　处：《食品研究与开发》2015年第23期109-112,共4页Food Research and Development

摘　　要：探索了茉莉花浸制草莓酒的新工艺。先对其果胶酶试验、加糖量试验、发酵温度试验和茉莉花添加量试验等因素进行筛选,然后通过中心组合设计试验选取最优工艺。结果表明采用糖浓度20.16%,茉莉花添加量0.50%,发酵温度26.00℃时工艺最佳。产品红色澄清透亮,花香突出,果香浓郁。This article explored and set up one kind of new technology of jasmine impregnated strawberry wine.After operations of compound screening based on series experiments of pectinase test, sugar test, fermentation temperature test and jasmine additive volume test, the optimal process was verified by this central composite design. The results certified that the best process originated from the sugar concentration 20.16 %, jasmine add quantity 0.50 % and the fermentation temperature 26.00 ℃. Acquisition of test appeared to be red color with clear and bright, rich fragrance and powerful fruit aroma.

关 键 词：草莓酒 茉莉花 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]