蓝莓金银花发酵酒加工工艺研究  

Study on Processing Technology of Fermented Blueberry and Honeysuckle Wine

作　　者：于军香[1] 郑亚琴[1] 

机构地区：[1]临沂大学生命科学学院,山东临沂276005

出　　处：《食品研究与开发》2016年第8期112-115,共4页Food Research and Development

基　　金：山东省水果产业体系创新团队项目(SDAIT-03-021-19);山东省星火计划项目(2014GXH211005);临沂市重大科技创新项目(201211010);山东省农业重大应用技术创新项目(60115010)

摘　　要：以蓝莓和金银花为原料,以LM-8酵母菌为菌种,根据不同加糖量、柠檬酸添加量和酵母菌接种量,在相同温度、pH条件下发酵4个月得出不同酒精度与糖度比的蓝莓金银花酒。经过7位专家品评鉴定得出适合国人口味的蓝莓金银花酒酒精度和糖度分别为:酒精度12%和糖度6%。其工艺参数为加糖量16.7%,柠檬酸添加量0.15%,酵母菌接种量0.15%。Blueberry and honeysuckle wine processing add sugar,citric acid and fermentation were optimized research at the same temperature,different pH,with blueberry and honeysuckle as raw materials and blueberry LM-8 yeast trains. The results showed that：the most suitable for Chinese taste of blueberry and honeysuckle wine and the proportion of sugar alcohol content was 12 % and sugar alcohol 6 %. The process parameters was16.7 % sugar,0.15 % citric acid and 0.15 % yeast.

关 键 词：蓝莓 金银花 发酵 酒精度 糖度 酵母菌 

分 类 号：TS262.91[轻工技术与工程—发酵工程]