CAJ | 학술논문

本文研究了以高品质莲藕为主要原料，酿造优质莲藕酒的工艺流程。通过对比试验、单因素试验和正交试验，确定最佳工艺参数为：α-淀粉酶用量7 U/g，糖化酶用量170 U/g，酿酒酵母接种量6％，（NH4）2SO4添加量为2 mg/L，发酵温度20℃，pH 3．0。酿造的莲藕酒营养丰富，具有浓郁的莲藕和发酵酒香，具有保健功效，是一种符合现代人健康理念的保健饮品。
본문연구료이고품질련우위주요원료，양조우질련우주적공예류정。통과대비시험、단인소시험화정교시험，학정최가공예삼수위：α-정분매용량7 U/g，당화매용량170 U/g，양주효모접충량6％，（NH4）2SO4첨가량위2 mg/L，발효온도20℃，pH 3．0。양조적련우주영양봉부，구유농욱적련우화발효주향，구유보건공효，시일충부합현대인건강이념적보건음품。
The main objective of this article is using nelumbo nucifern as main material , researching the process of producing high quality nelumbo nucifern wine .With the comparative tests,the single factor and orthogonal experiments,the optimal processing parameters are determined as follows.The addition amount of α-amylase is 7 U/g,diastatic enzyme content is 170 U/g,yeast inoculation amount 6%,the addition amount of (NH4)2SO42 mg/L,fermentation temperature 20 ℃and pH value 3.0.The nelumbo nucifern wine can provide not only high nutrition benefits and elegant bouquet,but also health-promoting function. Therefore,it is one of the modern concept of health care drink.