CAJ | 학술논문

酶解破壁后的莲花蜂花粉液，绢布过滤和离心处理分别得到的花粉浆、浊液和清汁，用蜂蜜调节糖浓度，用葡萄酒酵母、耐高温酿酒高活性干酵母、专用酿酒高活性干酵母和实验室筛选的酵母4种菌种发酵性能比较，通过单因素试验和正交试验确定蜂蜜花粉酒的最佳酿制工艺。结果表明：花粉浊液最适合用于蜂蜜花粉酒的酿造，葡萄酒酵母为蜂蜜花粉酒发酵的最适菌种，并确定其最佳接种量为1‰。主发酵的最佳条件为：初始糖度26％，SO2添加量100mg／L，花粉浓度20g／L，发酵温度25℃。
매해파벽후적연화봉화분액，견포과려화리심처리분별득도적화분장、탁액화청즙，용봉밀조절당농도，용포도주효모、내고온양주고활성간효모、전용양주고활성간효모화실험실사선적효모4충균충발효성능비교，통과단인소시험화정교시험학정봉밀화분주적최가양제공예。결과표명：화분탁액최괄합용우봉밀화분주적양조，포도주효모위봉밀화분주발효적최괄균충，병학정기최가접충량위1‰。주발효적최가조건위：초시당도26％，SO2첨가량100mg／L，화분농도20g／L，발효온도25℃。
The pollen pulp, emulsion and juice from lotus bee pollen liquid broken by the enzymolysis were got with the untreated silk cloth, filtration and centrifugal. They were fermented after the regulation of sugar. The grape wine yeast, high temperature resistant high active dry yeast, special high activity dry yeast and laboratory screening of yeast were used to ferment to compare the performance. Single factor experiments and orthogonal test were studied to confirm the optimization process of honey pollen wine , The results showed： the pollen emul- sion was most suitable for brewing, the optimal yeast was the grape wine yeast, and its optimal inoculation was 1%.. The optimum fermentation conditions were： initial sugar concentration 26%, S02 added 100 mg / L, pollen concentration 20 q / L, fermentation temperature 25℃.