| 乳酸菌发酵红枣汁在米酒中的应用 |
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| 引用本文： | 叶阳,王洋,左勇,汪春好.乳酸菌发酵红枣汁在米酒中的应用[J].四川理工学院学报(自然科学版),2012,25(6):10-13. |
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| 作者姓名： | 叶阳 王洋 左勇 汪春好 |
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| 作者单位： | 四川理工学院生物工程学院,四川自贡,643000 |
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| 基金项目： | 酿酒生物技术及应用四川省重点实验室开放基金项目 |
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| 摘 要： | 以红枣为原料,对乳酸菌发酵的工艺进行优化,并将其初步应用于米酒生产,测定了米酒产品的理化指标。结果表明,乳酸菌发酵红枣汁的最佳条件为接种量2%,发酵温度41℃,发酵时间24 h。添加8%的发酵红枣汁于米酒中,产品的还原糖和总糖含量降低,Vc含量增高。在此工艺条件下酿制的米酒色泽浅红,味甜醇厚,酒体协调,有红枣特有的醇香。
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| 关 键 词： | 红枣 米酒 乳酸发酵 工艺优化 |
Application of Lactic acid bacteria Fermented Red Jujube Juice in Rice Wine |
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| YE Yang,WANG Yang,ZUO Yong,WANG Chun-hao.Application of Lactic acid bacteria Fermented Red Jujube Juice in Rice Wine[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2012,25(6):10-13. |
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| Authors: | YE Yang WANG Yang ZUO Yong WANG Chun-hao |
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| Institution: | (School of Bioengineering,Sichuan University of Science & Engineering,Zigong 643000,China) |
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| Abstract: | Taking red jujube juice as raw materials,lactic acid bacteria fermentation process is optimized,then it is preliminarily applied in rice wine production,finally chemical indexes of products are measured.The results show that the best conditions of lactobacillus fermented red jujube juice inoculation amount is 2%,fermentation temperature is 41 ℃,fermentation time is 24h.8% fermented red jujube juice in rice wine added,the reducing sugars and total sugar content of products reduced,the content of Vc increased.Under these conditions,the product has light red color,sweet,mellow taste and aromatic flavor of red jujube. |
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| Keywords: | jujube rice wine lactic acid fermentation process optimization |
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