脐橙灵芝果酒酿造工艺  

Fermentation Technology of Citrus sinensis and Ganoderma lucidum Fruit wine

作　　者：陈今朝[1] 梁姗[1] 向伟 冉景盛[1] 韩鑫 CHEN Jinzhao;LIANG Shan;XIANG Wei;RAN Jingsheng;HAN Xin(College of Modem Agriculture and Biological Engineering,Angtze Normal University,Fuling 408100)

机构地区：[1]长江师范学院现代农业与生物工程学院,涪陵408100

出　　处：《食品工业》2021年第4期257-260,共4页The Food Industry

基　　金：重庆市科技局科技计划资助项目(cstc2019jscx-msxmX0364)。

摘　　要：以脐橙果汁中灵芝浸提液的添加量、糖度、接种量和温度为因子设计单因子试验、正交试验,酿制脐橙灵芝保健果酒。结果表明,最佳发酵条件为添加30%的灵芝浸提液,糖度24°Bx,接种量0.06%,发酵温度24℃,时间8d。保健果酒的酒精度为12.4%vol,呈浅黄色,澄清透明,酒香浓郁,口感舒适,有典型脐橙、灵芝香气和风味。Forbrewing Citrus sinensis and Ganoderma lucidum healthy fruit wine,the addition amount,sugar degree,inoculum volume and fermentation temperature of Ganoderma lucidum which added into Citrus sinensis was determined by single factor experiment and orthogonal test.The results showed that the optimal conditions of fermentation were as followed,adding 30%of G.lucidum extract,sugar 24°Bx,inoculation volume 0.06%,24℃fermentation temperature and 8 days.The characteristics of the nutritional and healthy fruit wine appeared light yellow color,with 12.4%vol alcohol content,clear and transparent,smooth mouth feeling,and had the typical aromas and flavors of C.sinensis and G.lucidum.

关 键 词：脐橙 灵芝 保健果酒 酿造 

分 类 号：TS262.7[轻工技术与工程—发酵工程]