本文已被：浏览 627次 下载 959次
投稿时间：2023-03-15
投稿时间：2023-03-15
中文摘要: 以玫瑰花、桑葚为原料，在单因素试验的基础上，采用响应面法优化玫瑰桑葚酒的酿造工艺。结果表明，玫瑰桑葚酒的最佳酿造工艺条件为料液比3∶10（g/mL）、发酵时间为8 d、发酵温度为24 ℃、发酵初始pH 值为3.8。此条件下发酵出的玫瑰桑葚酒酒体清亮，香气醇正，具有玫瑰花和桑葚独特的风味，感官评分为90，酒精度为10.9%vol；未检测出沙门氏菌、金黄色葡萄球菌，符合GB 2758—2012《食品安全国家标准发酵酒及其配制酒》要求。
Abstract:The response surface methodology was employed to optimize the production conditions of rose-mulberry wine with fresh mulberries and roses on the basis of single factor tests.The results showed that the optimal production conditions of the mulberry-rose wine were fermentation with rose to mulberry juice ratio of 3∶10（g/mL）at 24 ℃and initial pH3.8 for 8 days.The wine produced under the optimal conditions was clear，mellow，with special blend flavor of rose and mulberry.The produced wine showed the sensory score of 90 and the alcohol content of 10.9% vol.No Salmonella or Staphylococcus aureus was detected，which indicated that the wine met the requirement in the National Standard for Food Safety of Fermented Wine and Compound Wine（GB 2758—2012）.
keywords: rose mulberry fruit wine fermentation process sensory score
文章编号：202414016 中图分类号： 文献标志码：
基金项目:辽宁省普通高等教育本科教学改革研究项目；沈阳工学院教学改革研究项目（XJJG2021093、XJJG2021086）
引用文本：
津ICP备20000603号-1