| 龙葵饮料下脚料发酵生产果酒的工艺研究 |
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| 引用本文： | 张彦,;林立冬,;王存堂,;尹国良.龙葵饮料下脚料发酵生产果酒的工艺研究[J].齐齐哈尔轻工业学院学报,2008(5):65-67. |
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| 作者姓名： | 张彦 ;林立冬 ;王存堂 ;尹国良 |
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| 作者单位： | [1]黑龙江轻工职工培训中心,哈尔滨150001; [2]齐齐哈尔大学,黑龙江齐齐哈尔161006; [3]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006; [4]齐齐哈尔市技术监督局,黑龙江齐齐哈尔161006 |
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| 摘 要： | 研究了以龙葵饮料生产的下脚料果渣为原料生产龙葵果酒的加工工艺。结果表明，选择同液比1：4，接种量8％，糖度18％，温度22℃，pH值3．4，主发酵7d，4000r／min，离心25min可得到澄清的酒液，陈酿后酒味更佳。
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| 关 键 词： | 龙葵 果酒 酿造 工艺 |
Ferment technological study on the ratafee manufacture by morel drink flotsam |
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| Affiliation: | ZHANG Yan, LIN Li-dong, WANG Cun-tang, YIN Guo-liang ( 1. Train Center of Heilongjiang Light Industry Employee, Harbin 150001, China; 2. Qiqihar University, Heilongjiang Qiqihar 161006, China; 3. Qiqihar University, Heilongjiang Province General Universities Agricultural Products Processing Key Laboratary, Heilongjiang Qiqihar 161006, China; 4. Qiqihar City Technology Supervision Bureau, Heilongjiang Qiqihar 161006, China ) |
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| Abstract: | In this paper, brewing technological of solanum nigmm wine were studied by using the marc of groundcherry beverage production. The experiment results show that ： the best condition was solid-liquid ratio 1 ： 4, inoculation volume8%, sugar degree 18%, temperature 22℃, primary fermentation 7 d, centrifugal separation 25 min on 4 000 r/min.ln this extraction conditions, the quality groundcherry wine body was clear and vinosity taste was better after aging. |
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| Keywords: | solanum nigrum fmit wine brewing technology |
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