首页 关于我们 杂志征订 网上投稿 文章搜索 资料下载 广告联系 English 版权声明
刊物期号: 201707

砀山梨酒发酵工艺的研究(84)

作者: 贾 娟1,王德良2

地址:1.漯河职业技术学院食品工程系,河南 漯河 462002; 2.中国食品发酵工业研究院酿酒部,北京 100027
摘要 以砀山梨为主要原料,经榨汁、护色、酶解后,酵母菌发酵后制成梨果酒。梨汁护色正交试验的最佳工艺组合为:偏重亚硫酸钾为0.03 %、柠檬酸为0.03 %和异抗坏血酸钠浓度为0.07 %时护色效果最好。正交试验酒精发酵过程的最佳工艺组合为:初始糖度16 %、酵母添加量为0.6 %、发酵温度为27 ℃,发酵时间为7 d。采用本方法可酿制出颜色金黄、澄清透明、果香宜人、风味纯正、性质稳定、营养丰富的砀山梨果酒。
关键词 砀山梨; 果酒; 工艺流程; 酒精发酵
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)07-0084-06

英文标题: Fermentation Process of Dangshan Pear Wine

英文作者: JIA Juan1 and WANG Deliang2

英文地址: 1.Department of Food Engineering, Luohe Vocational Technology College, Luohe, He′nan 462002; 2. Liquor-making Department, China National Research Institute of Food and Fermentation Industries, Beijing 100027, China

英文摘要 Dangshan pear was used as raw material, after juicing, color maintenance, enzymolysis, and yeast fermentation, Dangshan pear wine was finally produced. The best color maintenance conditions were determined through orthogonal experiments as follows: 0.03 % potassium sulfate, 0.07 % isoascorbic acid sodium, and 0.03 % citric acid. The best fermentation conditions were summed up by orthogonal experiments as follows: the initial sugar content was 16 %, the adding level of yeast was 0.6 %, fermentation temperature was at 27 ℃, and fermentation time was 7 d. Under above conditions, the produced wine was golden yellow in color, clear and transparent, with pure taste, enjoyable aroma and rich nutrition.
英文关键词 Dangshan pear; fruit wine; technical process; alcohol fermentation
      

http://weibo.com/gznjkj

微信号:gznjkj


酿酒科技版权声明:
①凡本站未注明来源的作品均为本站原创,版权属于酿酒科技杂志社,其他媒体转载须注明来源为“酿酒科技”。
②凡本站注明“来源:XXX”的作品,均转载自其它媒体,转载目的在于传递更多信息,并不代表本站赞同其观点和对其真实性负责。我们力所能及地注明初始来源和原作者,如果您觉得侵犯了您的权益,请通知我们,我们会立即改正。
版权事宜或内容合作请联系:njkj2014@163.com


版权所有 酿酒科技杂志社 2001-2016
电子邮件:NJKJ@263.net,lmst@public.gz.cn,njkj@chinajournal.net.cn