金柑山楂果露型黄酒降燥性质研究  

Studies on the Characteristic of Dryness Heat with Oval Kumquat and Haw Juice Added in Rice Wine

作　　者：陈丰[1] 陈晓波[1] 赖腾强[1] 陈青 CHEN Feng;CHEN Xiaobo;LAI Tengqiang;CHEN Qing(Rice Wine Research and Development Center,College of Biotechnology,Fujian Vocational College of Agriculture,Fuzhou,Fujian 350302,China)

机构地区：[1]福建农业职业技术学院生物技术学院黄酒研发中心,福建福州350302

出　　处：《农产品加工》2019年第4期17-19,共3页Farm Products Processing

基　　金：福建省教育厅科技项目(JA12422)

摘　　要：在传统黄酒陈化酿造工艺的基础上,通过添加金柑汁、山楂汁开发具有降低燥热性质的黄酒新品种。结果表明,在发酵过程中加入金柑、山楂汁(6∶1),经陈化的黄酒总糖和高级醇的含量降低,氨基酸态氮的含量先降低、后升高,总醛、总酸和总酯的含量增加。通过动物试验可知,添加金柑汁、山楂汁发酵处理有利于降低黄酒燥热性质,为降燥型黄酒的开发提供理论依据。A new kind of rice wine of lower-heat was developed by addition of oval kumquat juice and haw juice based on traditional maturing brewing technique.The result showed the addition of mixture of oval Kumquat and haw juice with the ratio of 6∶1 during fermenting process leaded to reduction of levels of total sugar and higher alcohols,amino nitrogen a curve decreasing at first then pulling-up,total aldehyde,total acid and total ester increased.As a result of animal tests,the dryness characteristics,or heat effect in rice wine indeed subsided,providing theoretical evidence of how to lower heat in rice wine,which contributes to the development of related products.

关 键 词：金柑 山楂 黄酒 高级醇 燥热性质 

分 类 号：TS262[轻工技术与工程—发酵工程]