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| 木瓜西番莲复合果酒发酵工艺研究 | |
| 引用本文： | 潘嫣丽. 木瓜西番莲复合果酒发酵工艺研究[J]. 酿酒, 2011, 38(4): 63-66 |
| 作者姓名： | 潘嫣丽 |
| 作者单位： | 广西农业职业技术学院食品工程系,广西南宁,530007 |
| 基金项目： | 广西农业职业技术学院科研项目《木瓜发酵酒的研制》合同 |
| 摘 要： | 以木瓜和西番莲果为原料,研究了糖度、酸度、酵母用量、温度和木瓜/西番莲果汁比例对木瓜-西番莲混合果酒发酵的影响。结果表明：糖度、活性干酵母用量、温度和酸度对混合果酒发酵的影响较大,最佳发酵条件为西番莲汁与木瓜果汁的体积比15/85,混合果汁含糖量24%、活性干酵母用量0.015%、温度26℃、pH4.0。 |
| 关 键 词： | 木瓜 西番莲 复合果酒 发酵工艺 |
Study on Fermentation Technology of Compound Wine of Pawpaw and Passion Fruit |
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| PAN Yan-li. Study on Fermentation Technology of Compound Wine of Pawpaw and Passion Fruit[J]. Liquor Making, 2011, 38(4): 63-66 | |
| Authors: | PAN Yan-li |
| Affiliation: | PAN Yan-li(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning 530007,China) |
| Abstract: | Using Pawpaw and passion fruit as material,the effects of initial sugar content,adding amount of yeast,acidity and Pawpaw /passion ratio on fermentation of compound wine of Pawpaw and passion fruit were studied.The results showed that sugar content,adding |
| Keywords: | Pawpaw passion compound wine Fermented Process |
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