作　　者： ; ; ; ; ;

机构地区： 四川理工学院

出　　处： 《酿酒科技》 2013年第9期34-36,共3页

摘　　要： 运用单因素试验得到枸杞黄酒酿造工艺基本参数的工艺条件,分析枸杞黄酒发酵过程中还原糖、酸度及酒精含量的变化,并测定其中的功能成分含量。结果表明,在枸杞黄酒生产的过程中,枸杞用量为大米原料的9%,麦曲用量0.4%,酵母用量0.5%,发酵温度29℃的条件下,枸杞黄酒中的多糖含量高出对照样42%。 The technical conditions of basic parameters of wolfoerry yellow wine were obtained by single factor tests, and the change of reducing sugar content, acidity and alcohol content in the fermenting process of wolfoerry yellow wine was analyzed, and the functional components con- tent was detected. The results were summed up as follows： the use level of wolfoerry was 9 % of the use level office, the use level of wheat starter was 0.4 %, the use level of yeast was 0.5 %, and fermenting temperature was at 29℃. Under the above conditions, polysacchafides content in the produced wolfberry fruit wine was 42 % higher than that in the controlled samples.

关 键 词： 枸杞黄酒 酿造工艺 多糖

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]