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食品研究与开发:2023,44(19):104-109
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玉米须水芹酒酿造工艺优化
(沈阳工学院生命工程学院,辽宁抚顺 113122)
Brewing Process of Corn Silk-Cress Wine
(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,Liaoning,China)
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投稿时间:2022-05-27    
中文摘要: 以玉米须与水芹为主要原料,选用酿酒酵母作为发酵菌种,按比例进行混合发酵,考察玉米须水芹酒最佳酿造工艺。以酒精度和感官评分为检测指标,运用单因素试验和Box-Behnken 中心组合试验优化发酵条件,对水芹汁与玉米须汁的体积比、菌种添加量、发酵时间以及发酵温度进行控制,得到最佳的发酵工艺条件为水芹汁∶玉米须汁=1 ∶2(体积比)、菌种添加量0.6%、发酵时间11 d、发酵温度25 ℃。在该条件下得到的玉米须水芹酒呈淡黄色透明状,酒香醇厚,酒体柔和,且具有一定的抗氧化能力。
中文关键词: 玉米须  水芹  发酵  工艺参数  抗氧化
Abstract:The corn silk-cress wine was brewed with Saccharomyces cerevisiae.The fermentation conditions were optimized by single factor tests,and Box-Behnken design with alcohol content and sensory score as the indicators.The optimal fermentation process conditions were cress juice ∶corn silk juice was 1 ∶2(volume ratio),the amount of strains added was 0.6%,the fermentation time was 11 d,and the fermentation temperature was 25 ℃.The product obtained under these conditions was pale yellow,transparent,tasted mellow and soft,and had a certain antioxidant capacity.
文章编号:202319015     中图分类号:    文献标志码:
基金项目:辽宁省科学技术计划项目(2019-MS-241);国家级大学生创新创业训练项目(202113201010)
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