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刊物期号: 201810

柠檬人参超微粉果酒的研究(76)

作者: 于磊娟1,徐镇祥1,邱 磊2

地址:1.山东职业学院 生物工程系,山东 济南 250104; 2.齐鲁工业大学 生物工程学院,山东 济南 250353
摘要 为优化果酒酿造品质,将柠檬人参进行超低温干燥、超微粉碎技术处理,得到复合超微粉。通过单因素试验探究发酵温度、原料配比、粉碎粒度对柠檬人参超微粉果酒酿造工艺的影响,在单因素试验的基础上,采用响应面分析法优化发酵工艺。确定了柠檬人参超微粉果酒最佳酿造工艺为发酵温度26 ℃、原料配比为3∶5、粉碎粒度为170目。在此条件下酿造柠檬人参超微粉果酒感官评分为88分,酒精度为12.4 %vol,采用新方法酿造的柠檬人参超微粉果酒,酒体清澈透明,酒香及醇香浓郁。
关键词 柠檬; 人参; 超微粉; 响应面法
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)10-0076-05

英文标题: Production of Lemon-Ginseng Superfine Powder Wine

英文作者: YU Leijuan1, XU Zhenxiang1 and QIU Lei2

英文地址: 1.Department of Bioengineering, Shandong Polytechnic Institute, Jinan, Shandong 250104; 2. College of Bioengineering, Qilu University of Technology, Jinan, Shandong 250353, China

英文摘要 In order to improve the quality of fruit wine, composite superfine powder was obtained through ultra-low temperature drying and ultra-micro-pulverization of lemon and ginseng. The effects of fermentation temperature, raw materials ratio, and particle size on the production of lemon-ginseng superfine powder wine were explored through single factor test. On the basis of single factor test, response surface method was adopted to optimize the production process as follows: fermentation temperature was at 26 ℃, the ratio of raw materials was 3∶5, and the crushed particle size was 170 mesh. Under the above conditions, the sensory score of the produced wine was 88, its alcohol content was 12.4 %vol, and the produced wine was clear and transparent with strong aroma.
英文关键词 lemon; ginseng; superfine powder; response surface method
      

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