玫瑰桑葚酒酿造工艺优化  

Optimization of Production Conditions of Rose-Mulberry Wine

作　　者：王虹玲[1] 孙天利 唐丽萍 孙猛 马婉莹 杨玉红[2] WANG Hongling;SUN Tianli;TANG Liping;SUN Meng;MA Wanying;YANG Yuhong(Shenyang Institute of Technology,Fushun 113122,Liaoning,China;Shenyang Agricultural University,Shenyang 110161,Liaoning,China)

机构地区：[1]沈阳工学院,辽宁抚顺113122 [2]沈阳农业大学,辽宁沈阳110161

出　　处：《食品研究与开发》2024年第14期106-111,共6页Food Research and Development

基　　金：辽宁省普通高等教育本科教学改革研究项目;沈阳工学院教学改革研究项目(XJJG2021093、XJJG2021086)。

摘　　要：以玫瑰花、桑葚为原料,在单因素试验的基础上,采用响应面法优化玫瑰桑葚酒的酿造工艺。结果表明,玫瑰桑葚酒的最佳酿造工艺条件为料液比3∶10(g/mL)、发酵时间为8 d、发酵温度为24℃、发酵初始pH值为3.8。此条件下发酵出的玫瑰桑葚酒酒体清亮,香气醇正,具有玫瑰花和桑葚独特的风味,感官评分为90,酒精度为10.9%vol;未检测出沙门氏菌、金黄色葡萄球菌,符合GB 2758—2012《食品安全国家标准发酵酒及其配制酒》要求。The response surface methodology was employed to optimize the production conditions of rose-mulberry wine with fresh mulberries and roses on the basis of single factor tests.The results showed that the optimal production conditions of the mulberry-rose wine were fermentation with rose to mulberry juice ratio of 3∶10(g/mL)at 24℃ and initial pH3.8 for 8 days.The wine produced under the optimal conditions was clear,mellow,with special blend flavor of rose and mulberry.The produced wine showed the sensory score of 90 and the alcohol content of 10.9%vol.No Salmonella or Staphylococcus aureus was detected,which indicated that the wine met the requirement in the National Standard for Food Safety of Fermented Wine and Compound Wine(GB 2758—2012).

关 键 词：玫瑰 桑葚 果酒 发酵工艺 感官评分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]