花卉酒酿造最佳技术参数.pdfVIP

食品研究与捋. 2011 年1 月 第 32 卷第 1 期 Food Research And D们可lopmcnt 应用技术 吃出- 78 花卉酒酿造最佳技术参数 苏爱罔 1 ，孙4是花2，张紫华 3，. (1.江苏省扬州商务商等职业学校，江苏扬州 225∞3;2. 扬州职业大学，江苏扬州 225∞6; 3.扬州大学食品科学 句工程学院，江苏扬州 225127) 摘要:探讨花卉澜的原料选择、花卉没提的料水比、混皮和pH {l。研究发酵时参数的变化对花卉洒口感、色泽等的 影响。通过感宫、理化等指标的测定，采用成立试栓，筛选出最佳配方。结果显示:欢瑰花以 l:90( g/mL)料水比在 50 c 下没提1.5 h-2 h，用泉涌酵母接入加糖最为 20%的玫瑰浸提液，调接 pH 位至3.5，在发酵混成为.23 吧下，发螃 15d， 成，g，涌液由红褐色转为玫瑰红色，边做出玫瑰与滴的复合香气，且口感蚀。 提键词:花卉;没提;采涌酵母;发酵 TheOp伽lUDl Fermeotative pr侃幽s Technical Parameter 00 the Wine of F10wer 3 2 SUAi-酬。I， SUNChang斗lUa ， ZHANG Su-hua .* (1. Yan萨hou Higher Business Vocational College, Yan萨hou 225ω3， Jiangsu, Chína; 2. Yangzhou Polytechníc College, Ya吨zhou 225仪闸， Jiangsu， China; 3. College ofFood Science and Engineering University, Yangzhou 225127 , Jiangsu, Chína) Abstract: 四ís paper díscussed selection of raw materi峙， materiallwater ratio , temperature and pH of dry flower immersíng extraction for 由e wine of flowers. 叽le effects of 自ome fermentation parame忧rs on taste , color of the wíne of flowers were also investígated. By orthogonal experimental design, sensory, physical and chemical indícato邸， such as the determination of filtering out the hest form时8. The result indícated that when immersing 由e rose ínωthe walerWÍ由 the proportíon of 1:90(g1mL) under 50 t: and filtrating 出e ro盹1.5 h-2 h later,then addíng leaven into the leached water,the sugar quantity of whích ís 20 %, adjusting pH to 3.5 and fermenting 加 le配hed water at 23 吧，由e colo町of wine turns from henna ωbeau