| 南瓜酒饮品的开发研究 |
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| 引用本文： | 雷春燕,刘学文. 南瓜酒饮品的开发研究[J]. 酿酒科技, 2011, 0(12): 91-93 |
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| 作者姓名： | 雷春燕 刘学文 |
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| 作者单位： | 四川大学食品科学与工程系,四川成都,610065 |
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| 摘 要： | 南瓜是一种具有极高保健价值的蔬菜。以南瓜为原料,对其酒精发酵过程进行研究,通过单因素及正交试验确定南瓜汁酒精发酵的最佳工艺条件,即:南瓜汁糖度22%,干酵母接种量5.0%,pH值为4.0,温度24℃,发酵时间3 d,酒精度可达13.8%vol。
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| 关 键 词： | 果酒 南瓜果酒 酒精发酵 工艺 |
Development of Pumpkin Wine |
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| LEI Chunyan and LIU Xuewen. Development of Pumpkin Wine[J]. Liquor-making Science & Technology, 2011, 0(12): 91-93 |
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| Authors: | LEI Chunyan and LIU Xuewen |
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| Affiliation: | LEI Chunyan and LIU Xuewen(Department of Food Science and Engineering,Sichuan University,Chengdu,Sichuan 610065,China) |
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| Abstract: | Pumpkin is a vegetable with high healthcare value. Pumpkin was used as raw materials to study its alcoholic fermentation. Single factor experiments and the orthogonal experiments were carried out to determine the best alcoholic fermentation conditions as follows： sugar content of pumpkin juice was 22 %, the inoculating quantity of dry yeast was 5.5 %, pH value was 4.5, fermentation temperature was at 24 ℃, fermentation time was 3 d, and the alcoholicity could reach by 13.8 %vol. |
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| Keywords: | wine pumpkin wine alcoholic fermentation technology |
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