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刊物期号: 201806

红曲百合蜂蜜酒酿造工艺的优化(100)

作者: 邓加聪1,2,蒋素素1,王诗瑶1,王志辉1,张文森1,郑 虹1

地址:1.福建师范大学福清分校海洋与生化工程学院,福建 福清 350300; 2.食品软塑包装技术福建省高校工程研究中心,福建 福清 350300
摘要 以南平野花蜂蜜、自制百合酶解液为原料,红曲为辅料,酿造具有营养保健价值的蜂蜜酒。通过单因素和正交试验,得到红曲百合蜂蜜酒酿造的最佳工艺条件:蜂蜜水初始糖度为26 °Bx,百合酶解液添加量为25 %,酵母接种量为0.66 %,红曲添加量为4 %。采用以上工艺进行发酵酿造,经澄清、分离后获得的红曲百合蜂蜜酒,色泽清亮,酒香纯正,不仅具有百合和蜂蜜的香味还具有较高的营养价值,同时研究发现,酿造获得的产品各项指标经检测均符合相关标准要求,结果表明该工艺合理可行。
关键词 酶解; 红曲; 百合; 蜂蜜酒
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)06-0100-09

英文标题: Optimization of the Production of Monascus-Lily-Honey Wine

英文作者: DENG Jiacong1,2, JIANG Susu1, WANG Shiyao1, WANG Zhihui1, ZHANG Wensen1 and ZHENG Hong1

英文地址: 1.School of Ocean Science and Biochemistry Engineering, Fujian Normal University, Fuqing, Fujian 350300; 2. Fujian Provincial University Engineering Research Center of Soft Plastic Packaging Technology, Fuqing, Fujian 350300, China

英文摘要 Nanping honey, self-made lily hydrolyzate, and Monscus were used to produce healthcare honey wine. Through single factor test and orthogonal experiments, the best production conditions were summed up as follows: the initial sugar content of honey juice was 26 °Bx, the adding amount of lily hydrolyzate was 25 %, yeast inoculation quantity was 0.66 %, and the adding amount of Monascus was 4 %. Under the above conditions and after clarification and separation, honey wine with pure taste and transparent color was produced. The wine had rich nutrition and the flavor of both lily and honey, and each index of the produced wine met relative standards and requirements. The study proved that the production technology was feasible in practice.
英文关键词 enzymolysis; Monascus; lily; honey wine
      

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