作　　者： ; ; ;

机构地区： 江苏省扬州商务高等职业学校

出　　处： 《食品研究与开发》 2011年第1期78-81,共4页

摘　　要： 探讨花卉酒的原料选择、花卉浸提的料水比、温度和pH值。研究发酵时参数的变化对花卉酒口感、色泽等的影响。通过感官、理化等指标的测定,采用正交试验,筛选出最佳配方。结果显示:玫瑰花以1:90(g/mL)料水比在50℃下浸提1.5 h～2 h,用果酒酵母接入加糖量为20%的玫瑰浸提液,调整pH值至3.5,在发酵温度为23℃下,发酵15 d,成品酒液由红褐色转为玫瑰红色,逸散出玫瑰与酒的复合香气,且口感佳。 This paper discussed selection of raw materials,material/water ratio,temperature and pH of dry flower immersing extraction for the wine of flowers.The effects of some fermentation parameters on taste,color of the wine of flowers were also investigated.By orthogonal experimental design,sensory,physical and chemical indicators,such as the determination of filtering out the best formula.The result indicated that when immersing the rose into the water with the proportion of 1：90（g/mL） under 50 ℃ and filtrating the rose 1.5 h-2 h later,then adding leaven into the leached water,the sugar quantity of which is 20 %,adjusting pH to 3.5 and fermenting the leached water at 23 ℃,the colour of wine turns from henna to beautiful rose colour,give off a smack of rose and alcohol and taste good.

关 键 词： 花卉 浸提 果酒酵母 发酵

领　　域： [轻工技术与工程] [轻工技术与工程]