新鲜肉苁蓉发酵酒工艺研究  

Study on Fermentation Technology of Fresh Cistanche tubulosa Wine

作　　者：郭安民[1] 李宇辉[1] 王俊钢[1] 刘成江[1] GUO An-min;LI Yu-hui;WANG Jun-gang;LIU Cheng-jiang(Key Laboratory of Agro-Products Processing,Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,Xinjiang,China)

机构地区：[1]新疆农垦科学院农产品加工研究所农产品加工重点实验室

出　　处：《食品研究与开发》2019年第20期59-64,共6页Food Research and Development

基　　金：国家自然科学基金(31760451)

摘　　要：以新疆和田新鲜肉苁蓉为原料,研究肉苁蓉低度酒生产工艺,通过单因素试验考察不同的初始浓缩苹果汁添加量、初始pH值、SO2添加量、主发酵温度对肉苁蓉酒的酒精度和品质的影响。选取四因素三水平的正交试验对肉苁蓉酒发酵工艺参数进行优化。结果表明,新鲜肉苁蓉切片厚度3 mm,在1.5%的柠檬酸水液中浸泡30 min,护色效果最好。调整初始糖度为15%、苹果汁添加量15%、初始pH 4.0、SO2添加量为75 mg/L、控制主发酵温度在25℃的条件下厌氧发酵9 d,可酿出典型性突出的优质肉苁蓉低度酒。The production process of Citanche tubulosa low-grade wine was studied,and Xinjiang Hetian fresh Citanche tubulosa was used as raw material.By a single factor test,the influences factors of alcohol content and quality of Citanche tubulosa wine were studied.That influences factors included the addition amount of concentrated apple juice and SO2,and the main fermentation temperature.Using orthogonal experiments of 4 factors and 3 levels,the fermentation parameters of Citanche tubulosa wine was optimized.The results showed that the slice thickness of fresh Citanche tubulosa was 3 mm and immersed in 1.5%citric acid solution for 30 min.Adjust the initial sugar content to 15%,apple juice 15%,initial pH 4.0,SO2 addition 75 mg/L,control the main fermentation temperature at 25℃anaerobic fermentation for 9 d,which could produce the typical high-quality Citanche tubulosa low-grade wine.

关 键 词：新鲜肉苁蓉 发酵 感官品质 酒精度 正交试验 

分 类 号：TS2[轻工技术与工程—食品科学与工程]