野玫瑰花与野生蓝莓混合酿酒前处理工艺研究  

Pretreatment of Wild Rose and Wild Blueberry for Wine-Making

作　　者：万道印[1] 李琳[1] 姜伟阳 李勇[1] WAN Daoyin;LI Lin;JIANG Weiyang;LI Yong(Dailing Forestry Research Institute,Dailing,Heilongjiang 153106,China)

机构地区：[1]黑龙江省带岭林业科学研究所,黑龙江带岭153106

出　　处：《酿酒科技》2018年第2期17-21,共5页Liquor-Making Science & Technology

基　　金：黑龙江省森林工业总局应用研究项目(sgzjY2014023)

摘　　要：以浸提液吸光度为评价指标比较野玫瑰花3种保藏方法,采用单因素试验和正交试验确定野玫瑰花最佳浸提工艺条件,在此基础上,以5%、10%、15%、20%、25%、30%野生蓝莓含量替代2‰柠檬酸制备浸提溶剂,进行野玫瑰花浸提试验,确定野生蓝莓最佳含量。结果表明,速冻是野玫瑰花最佳保藏方法;最佳浸提工艺条件是料水比1:20,温度70℃,浸提时间1 h;浸提溶剂中野生蓝莓最佳含量为15%;野玫瑰花与野生蓝莓混合酿酒色、香、味俱佳。Three kinds of preservation methods of wild rose were compared with extraction liquid absorbance as the evaluation index.The results suggested that rapid frozen was the best preservation method.The best extraction conditions of wild rose were determined by single factor test and orthogonal test as follows:the ratio of wild rose and water was 1∶20,extraction temperature was at 70℃,and extraction time was 1 h.On this basis,wild blueberry with its content of 5%,10%,15%,20%,25%and 30%respectively was used instead of 2‰citric acid for the preparation of the leaching solvent.And wild rose extraction experiments were performed to determine the best content of wild blueberry as 15%.The produced wine fermented by mixed wild rose and wild blueberry had good taste,good appearance and good aroma.

关 键 词：野玫瑰花 野生蓝莓 前处理 酿酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]