黑穗醋栗汁和鼠李汁混合发酵酒工艺研究  

Processing Technology of Fermented Wine Mixed with Black Currant Juice and Buckthorn Juice

作　　者：相玉秀 沈露露 白英楠 XIANG Yu-xiu;SHEN Lu-lu;BAI Ying-nan(Department of Health Care Engineering,Qiqihar Institute of Engineering,Qiqihar 161000,China)

机构地区：[1]齐齐哈尔工程学院康护工程系,黑龙江齐齐哈尔161000

出　　处：《榆林学院学报》2024年第5期14-18,共5页Journal of Yulin University

基　　金：国家自然科学基金项目(42107446,41967022);陕西省科技厅自然科学基础研究计划项目(2019JQ-413);中国科学院洁净能源创新研究院-榆林学院联合基金项目(YLU-DNL Fund 2021019)。

摘　　要：将鼠李和黑穗醋栗进行混合发酵得到一种新的发酵酒,通过对发酵酒的感官特性及正交试验进行综合评定,确定出该混合发酵酒的最佳配比为:将新鲜的鼠李汁和黑穗醋栗汁按照1∶1的比例混合后,糖度为25%,酸度pH为3.2,温度为14℃,接种量为8%,按此配方生产出的发酵酒果味纯正、酒体透明澄清、入口清爽、轻快柔和、酸甜适口。对发酵酒的微生物和理化指标进行测定,表明其安全健康。This experiment studied the processing technology of fermented wine mixed with buckthorn and black currant.Through comprehensive evaluation of the sensory characteristics and orthogonal experiments of the fermented wine,the optimal ratio for the mixed fermented wine was determined.Fresh buckthorn juice and black currant juice were mixed in a 1∶1 ratio,with a sugar content of 25%,an acidity pH of 3.2,a temperature of 14℃,and an inoculation amount of 8%.The fermented wine produced according to this formula had pure fruit flavor,transparent and clear body,refreshing and light taste,and a balanced sweet and sour taste;and the microorganisms and physical and chemical indicators of the fermented wine were measured,ensuring its safety and healthiness.

关 键 词：发酵酒 鼠李 黑穗醋栗 发酵工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]