作　　者： ; ;

机构地区： 湛江师范学院基础教育学院

出　　处： 《食品科技》 2010年第10期127-130,共4页

摘　　要： 研究红曲荔枝果酒的酿制工艺。通过正交实验优化,确定了最优发酵工艺条件:糖度为25°Brix,红曲霉接种量为10%,酵母接种量为8%,发酵温度为25℃,pH值为3.5。优化工艺条件下进行10L中试发酵,制得色泽鲜艳、品质上乘的荔枝保健果酒,产品各项检测指标均较好。 The brewing technology of Monascus lichi wine was studied. Through the orthogonal experiment, the optimal fermentation parameter was obtained： sugar degree was 25 °Brix, Monascus inoculation was 10%, yeast inoculum was 8%, fermentation temperature was 25 ℃ and pH was 3.5. Fermented in a 10 L scale under the optimal condition, litchi health wine with bright color and good quality was obtained, and the detection index of final product was better.

关 键 词： 荔枝 红曲 果酒 发酵工艺

领　　域： [轻工技术与工程] [轻工技术与工程]