| 低温发酵柿子甜酒的工艺研究 |
| |
| 引用本文： | 王步江,樊秀花,张陈云. 低温发酵柿子甜酒的工艺研究[J]. 中国酿造, 2011, 0(2) |
| |
| 作者姓名： | 王步江 樊秀花 张陈云 |
| |
| 作者单位： | 天津农学院食品科学系,天津,300384 |
| |
| 基金项目： | 辽宁省高校创新团队支持计划项目 |
| |
| 摘 要： | 为充分利用柿子资源,以柿子汁为主要原料,葡萄酒活性干酵母为酿造菌种,研制发酵型柿子甜酒.通过中心组合试验设计,研究了初始糖度、接种量、发酵时间、初始pH值对低温酿造柿子甜酒特性的影响,得出了柿子甜酒质量与工艺因素间的回归模型.结果表明,最佳工艺参数为初始糖度20%、接种量1.2g/L,发酵时间25d、初始pH值为3.4、柿子甜酒的理化指标为酒精度(11.2±0.4)%vol、总糖含量(26.2±0.1)g/L、总酸含量(8.1±0.1)g/L.其中3个因素对柿子甜酒质量有极显著影响(p＜0.01).
|
| 关 键 词： | 柿子酒 酵母 发酵 低温 |
Processing technology of persimmon dessert wine by low temperature fermentation |
| |
| WANG Bujiang,FAN Xiuhua,ZHANG Chenyun. Processing technology of persimmon dessert wine by low temperature fermentation[J]. China Brewing, 2011, 0(2) |
| |
| Authors: | WANG Bujiang FAN Xiuhua ZHANG Chenyun |
| |
| Affiliation: | WANG Bujiang,FAN Xiuhua,ZHANG Chenyun(Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China) |
| |
| Abstract: | In order to fully utilizing persimmon resource,using persimmon juice as main material and wine instant dry yeast as main zymogen,a fermented persimmon wine was developed.The influences of initial sugar content,inoculum size,fermentation time and initial pH on persimmon dessert wine fermented at low temperature were studied by center composite design.Regression model of the quality of persimmon wine and technological parameters were set up.The optimum fermentation process was determined as follows: initial s... |
| |
| Keywords: | persimmon wine yeast fermentation low temperature |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
