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| 南瓜酒发酵工艺条件的研究 | |
| 引用本文： | 黄儒强,郭倩玉,陈杰,周小红,欧阳爱兰. 南瓜酒发酵工艺条件的研究[J]. 食品科学, 2007, 28(8): 227-230 |
| 作者姓名： | 黄儒强 郭倩玉 陈杰 周小红 欧阳爱兰 |
| 作者单位： | 华南师范大学生命科学学院； 华南师范大学生命科学学院 广东广州510631； 广东广州510631； |
| 摘 要： | 本实验以新鲜南瓜为主要原料,研究了南瓜酒的发酵工艺。在正交试验的基础上,得到其最佳发酵工艺条件为:发酵温度为25℃,糖度26%,柠檬酸添加量2g/L,接种量为0.18g/L。 |
| 关 键 词： | 南瓜酒 发酵工艺 正交试验 |
| 文章编号： | 1002-6630（2007）08-0227-04 |
| 修稿时间： | 2007-05-20 |
Study on Fermentation Technology of Pumpkin Wine |
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| HUANG Ru-qiang,GUO Qian-yu,CHEN Jie,ZHOU Xiao-hong,OUYANG Ai-lan. Study on Fermentation Technology of Pumpkin Wine[J]. Food Science, 2007, 28(8): 227-230 | |
| Authors: | HUANG Ru-qiang GUO Qian-yu CHEN Jie ZHOU Xiao-hong OUYANG Ai-lan |
| Affiliation: | College of Life Science, South China Normal University, Guangzhou 510631, China |
| Abstract: | Processing method of the pumpkin wine was studied with that the main material was pumpkin in this paper. The optimum technological parameters were determined by orthogonal design. The results showed that fermentation temperature was 25 ℃, and the Bx of sugar was 26%, and the content of citric acid was 2 g/L, and inoculum concentration was 0.18 g/L. |
| Keywords: | pumpkin wine fermentation technology orthogonal test |
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