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刊物期号: 201802

野玫瑰花与野生蓝莓混合酿酒前处理工艺研究(17)

作者: 万道印,李 琳,姜伟阳,李 勇

地址:黑龙江省带岭林业科学研究所, 黑龙江 带岭 邮编:153106
摘要 以浸提液吸光度为评价指标比较野玫瑰花3种保藏方法,采用单因素试验和正交试验确定野玫瑰花最佳浸提工艺条件,在此基础上,以5 %、10 %、15 %、20 %、25 %、30 %野生蓝莓含量替代2 ‰柠檬酸制备浸提溶剂,进行野玫瑰花浸提试验,确定野生蓝莓最佳含量。结果表明,速冻是野玫瑰花最佳保藏方法;最佳浸提工艺条件是料水比1∶20,温度70 ℃,浸提时间1 h;浸提溶剂中野生蓝莓最佳含量为15 %;野玫瑰花与野生蓝莓混合酿酒色、香、味俱佳。
关键词 野玫瑰花; 野生蓝莓; 前处理; 酿酒
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)02-0017-05

英文标题: Pretreatment of Wild Rose and Wild Blueberry for Wine-Making

英文作者: WAN Daoyin, LI Lin, JIANG Weiyang and LI Yong

英文地址: Dailing Forestry Research Institute, Dailing, Heilongjiang 153106, China

英文摘要 Three kinds of preservation methods of wild rose were compared with extraction liquid absorbance as the evaluation index. The results suggested that rapid frozen was the best preservation method. The best extraction conditions of wild rose were determined by single factor test and orthogonal test as follows: the ratio of wild rose and water was 1∶20, extraction temperature was at 70 ℃, and extraction time was 1 h. On this basis, wild blueberry with its content of 5 %, 10 %, 15 %, 20 %, 25 % and 30 % respectively was used instead of 2 ‰ citric acid for the preparation of the leaching solvent. And wild rose extraction experiments were performed to determine the best content of wild blueberry as 15 %. The produced wine fermented by mixed wild rose and wild blueberry had good taste, good appearance and good aroma.
英文关键词 wild rose; wild blueberry; pretreatment; wine-making
      

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