橡胶蜂蜜酒发酵工艺优化  

Optimization of the Production of Rubber Honey Wine

作　　者：陈玮玮 田虎 金娜 张秋燕 黄勇桦 丁冯玲 CHEN Weiwei;TIAN Hu;JIN Na;ZHANG Qiuyan;HUANG Yonghua;DING Fengling(College of Tea,West Yunnan University of Applied Sciences,Puer 665000;Wuhan Tangzhi Pharmaceutical Co.,Ltd.,Wuhan 430073)

机构地区：[1]滇西应用技术大学普洱茶学院,普洱665000 [2]武汉糖智药业有限公司,武汉430073

出　　处：《食品工业》2024年第3期4-8,共5页The Food Industry

基　　金：滇西应用技术大学普洱茶学院院级项目(2021YJXM01)。

摘　　要：橡胶蜂蜜是蜜蜂采集橡胶树蜜腺中的原蜜后,经工蜂充分酿造、储存在蜂房中的天然物质。为丰富橡胶蜂蜜的深加工、提高橡胶蜂蜜资源开发利用的附加值,以橡胶蜂蜜为原料酿造蜂蜜酒,通过单因素试验和正交试验优化橡胶蜂蜜酒的发酵工艺。结果表明,橡胶蜂蜜酒最佳发酵工艺条件为起始糖度26°Brix、酵母添加量0.5 g/L、起始p H 5.0、发酵温度32℃,在此工艺下发酵8 d,酿制得到的橡胶蜂蜜酒酒精度10.4%vol,感官品评94.5分,酒体色泽金黄、清亮透明、酒香醇厚,具有橡胶蜂蜜酒的独特风格。The rubber honey is the sweet substance that stored in the cells,which is collected by honeybees from the nectar gland of rubber trees and brewed to maturity by worker bees when it is stored in cells.In order to enrich the deep processing of rubber honey and to improve the added value of the development and utilization of rubber honey resources,rubber honey wine was prepared with rubber honey as raw materials.The fermentation technology of rubber honey wine was optimized by single factor tests and orthogonal experiments.The results showed that the optimum fermentation technology condition was as follows:primary brix 26 °Brix,yeast inoculum 0.5 g/L,initial pH 5.0,fermentation temperature 32 ℃,after 8 d fermentation under above technology.Under this condition,the alcohol content and sensory evaluation of the rubber honey wine were 10.4%vol and 94.5 points,respectively.The rubber honey wine had golden color,clear and transparent,with strong fragrance and unique taste.

关 键 词：橡胶蜂蜜 蜂蜜酒 发酵工艺 正交试验 

分 类 号：TS262[轻工技术与工程—发酵工程]