食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
11期
72-75
,共4页
枸杞%银杏%保健酒%工艺研究
枸杞%銀杏%保健酒%工藝研究
구기%은행%보건주%공예연구
Medlar%ginkgo%health wine%process research
以枸杞、银杏为特色原料，确定枸杞银杏保健酒最佳发酵工艺。采用高活性安琪干酵母对枸杞银杏进行发酵，以单因素试验和正交试验设计对枸杞银杏保健酒发酵影响因素进行考察。结果发现最适工艺参数为枸杞银杏比为1∶4，酵母用量为4%，发酵温度为25℃，发酵时间为8 d，经调配制成风味独特，具有调节机体免疫力，补气强精、滋补肝肾、抗衰老等保健功能的枸杞银杏保健酒，酒质澄清透明，酒香浓郁，口味微甜怡人，成品酒质量符合标准要求。
以枸杞、銀杏為特色原料，確定枸杞銀杏保健酒最佳髮酵工藝。採用高活性安琪榦酵母對枸杞銀杏進行髮酵，以單因素試驗和正交試驗設計對枸杞銀杏保健酒髮酵影響因素進行攷察。結果髮現最適工藝參數為枸杞銀杏比為1∶4，酵母用量為4%，髮酵溫度為25℃，髮酵時間為8 d，經調配製成風味獨特，具有調節機體免疫力，補氣彊精、滋補肝腎、抗衰老等保健功能的枸杞銀杏保健酒，酒質澄清透明，酒香濃鬱，口味微甜怡人，成品酒質量符閤標準要求。
이구기、은행위특색원료，학정구기은행보건주최가발효공예。채용고활성안기간효모대구기은행진행발효，이단인소시험화정교시험설계대구기은행보건주발효영향인소진행고찰。결과발현최괄공예삼수위구기은행비위1∶4，효모용량위4%，발효온도위25℃，발효시간위8 d，경조배제성풍미독특，구유조절궤체면역력，보기강정、자보간신、항쇠로등보건공능적구기은행보건주，주질징청투명，주향농욱，구미미첨이인，성품주질량부합표준요구。
Using Medlar and ginkgo as the characteristic materials to find out optimal , fermentation procedure. Angel instant dry yeast was used to make Medlar and ginkgo health wine. Single factor test and orthogonal experimental design were used to study the influential factors of Medlar and ginkgo health wine.The optimal ferment conditions were as follows:the ratio of Medlar and ginkgo was 1 ∶ 4;the amount of yeast was 4 %;fermentation temperature was 25 ℃;fermentation time was 8 d. A Medlar and ginkgo health wine which had unique flavour and regulate immunity, qi strong fine, wolfberry nourish liver and kidney, anti-aging and other health functions was prepared. It was clear , transparent and tasty. The quality of the product conforms to the national food standards.
