| 枣蜜酒酿制工艺研究 |
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| 引用本文： | 黄瑶,曾丽丽,廖春燕,廖兰.枣蜜酒酿制工艺研究[J].食品工业,2012(1):18-20. |
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| 作者姓名： | 黄瑶 曾丽丽 廖春燕 廖兰 |
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| 作者单位： | 广西工学院生物与化学工程系 |
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| 基金项目： | 广西工学院科学基金资助项目(院科自1166214) |
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| 摘 要： | 研究了以无核干红枣为原料发酵生产枣酒的工艺条件。试验结果表明加水量为枣质量的6倍时,浸提水温80℃处理1 h,微波炉800 W功率热处理12 min可得优质红枣汁。红枣汁用白砂糖调整至可溶性固体物(SSC)为20%,灭菌后冷却加入NaHSO3 60 mg/L,接入体积分数为2.5%的酒精酵母菌液,28℃发酵4d,过滤澄清后加入蜂蜜调制,冷藏处理后可得风格独特的枣蜜酒。
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| 关 键 词： | 红枣 蜂蜜 酒 酿制工艺 |
Study on the Brewing Technologies of Jujube with Honey Wine |
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| Huang Yao,Zeng Li-li,Liao Chun-yan,Liao Lan.Study on the Brewing Technologies of Jujube with Honey Wine[J].The Food Industry,2012(1):18-20. |
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| Authors: | Huang Yao Zeng Li-li Liao Chun-yan Liao Lan |
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| Affiliation: | Department of Biological and Chemical Engineering,Guangxi University of Technology(Liuzhou 545006) |
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| Abstract: | The fermentation technologies of jujube wine were studied.The results showed that adding water as 6 times as the weight of dried red dates,immersing for 1 h at 80 ℃ then dealing for 12 min in the cooker fire of 800 W,got red dates juice.Adjusting the juice with sugar to 20% SSC,cooling and adding NaHSO3 60 mg/L after sterilization,inoculating yeast concentration in 2.5%(V/V),fermenting at 28 ℃ for 4 d,blending honey after filtering and clarify processing,so that got jujube with honey wine of specific style. |
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| Keywords: | jujube honey wine brewing technologies |
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