| 大五星枇杷果酒酿造工艺研究 |
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| 引用本文： | 唐三定. 大五星枇杷果酒酿造工艺研究[J]. 食品工业, 2006, 0(4) |
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| 作者姓名： | 唐三定 |
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| 作者单位： | 永州职业技术学院 湖南冷水滩425000 |
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| 摘 要： | 大五星枇杷果实大,果皮、果肉颜色金黄,汁液丰富,糖分高,是制作罐头和酿酒的好原料。以新鲜大五星枇杷果实为原料,对其酿酒工艺进行了研究,对产品质量进行了综合评价,并通过正交设计,对成品酒调配进行了优化配方研究。
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| 关 键 词： | 大五星枇杷 果酒 酿造工艺 |
Study on the Process of Dawuxing Loquat Wine |
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| Tang San-ding Yongzhou Vocational Technical College. Study on the Process of Dawuxing Loquat Wine[J]. The Food Industry, 2006, 0(4) |
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| Authors: | Tang San-ding Yongzhou Vocational Technical College |
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| Affiliation: | Lenshuitan 425000 |
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| Abstract: | Dawuxing loquat is a proper rawmaterial for making canned foods and brewing wine which bears large fruits with gold peel and flesh,abundant juice and high fructose.The author has carried out a synthetic evaluation and research on the brewing process and optirnum recipe for concocting brewed wine which was planed in orthog-onalty desiqn after experimenting with fresh Dawuxing Loquat fruits. |
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| Keywords: | Dawuxing loquat wine brewing process |
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