发酵型桂花酒工艺优化的研究  

Study on Optimized Technology of Fermented Sweet Scented osmanthus wine

作　　者：董孝元 喻斌 李良 刘超[2] 

机构地区：[1]武汉天龙黄鹤楼酒业有限公司,湖北武汉430050 [2]湖北工业大学工程技术学院,湖北武汉430064

出　　处：《饮料工业》2017年第2期42-45,共4页Beverage Industry

基　　金：汉阳英才计划项目

摘　　要：以糯米和金桂花为原料,利用单因素实验、正交实验对发酵型桂花酒的工艺参数进行优化。结果表明,发酵型桂花酒的最佳工艺条件为前酵温度30℃,后酵温度16℃,发酵时间48h,加曲量0.4‰,糖渍桂花添加量4.0%。成品桂花酒酒精度为10%vol,总酸为3.2g/L,总糖为50g/L;产品色泽金黄,香气舒适淡雅、酸甜爽口,诸味协调,具有本品典型风格。With glutinous rice and osmanthus as raw materials, the process parameters for fermentation sweet scented osmanthus wine is optimized by using the single factor experiment and orthogonal experiment. The results showed that the optimum condition of the fermentation osmanthus was the fermentation temperature of 30℃, then changing to 16℃; fermentation time is 48h; the permillage of koji is 0.4%o; sugar osmanthus added is 4.0%; and no yeast. The alcohol content of the produced osmanthus wine is 10.0% ; the total acidity is 3.2g/L; the total sugar is 50g/L. This osmanthus wine is characterized by its golden yellow colour and with the comfortable and elegant aroma. It tastes sweet and refreshing and it has the typical style with the harmonious flavour.

关 键 词：发酵型 桂花酒 正交实验 工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]