| 大枣白兰地生产工艺的研究 |
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| 引用本文： | 黄洁,宋纪蓉,范代娣,徐抗震.大枣白兰地生产工艺的研究[J].食品科学,2002,23(11):62-65. |
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| 作者姓名： | 黄洁 宋纪蓉 范代娣 徐抗震 |
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| 作者单位： | 西北大学化学工程系,西安,710069 |
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| 基金项目： | 陕西省科技攻关重点项目（2000K12-G9），陕西省教委重点科研计划项目（99JK05） |
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| 摘 要： | 采用经试验所选育的菌种，进行了分批发酵生产大枣酒的研究，选择了适宜的培养基配方和蒸馏方案，确定了较佳的生产工艺条件，并对生产过程中酵母的分离进行了初步探讨。
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| 关 键 词： | 大枣白兰地 生产工艺 菌种 培养基配方 |
Technology Study on Jujube Brady Fermentation |
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| Huang Jie et al..Technology Study on Jujube Brady Fermentation[J].Food Science,2002,23(11):62-65. |
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| Authors: | Huang Jie |
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| Affiliation: | Huang Jie et al. |
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| Abstract: | Jujube brandy fermentation with bolting yeast was studied. Proper medium compositions and distillation method were chosen from the results of previous experiments. The optimum operation conditions for brandy fermentation were presented. The brandy produced was of mellow and delicious flavor. A preliminary approach for isolating yeast from the fermentation alcohol was set up. |
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| Keywords: | Jujube Jujube brandy Medium |
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