| 番茄酒发酵工艺研究 |
| |
| 引用本文： | 刘殿锋,朱学文,张志轩,赵杨玲,吴春昊,陶令霞,郭培军.番茄酒发酵工艺研究[J].食品科学,2009,30(12):293-296. |
| |
| 作者姓名： | 刘殿锋 朱学文 张志轩 赵杨玲 吴春昊 陶令霞 郭培军 |
| |
| 作者单位： | 1.南京师范大学生命科学学院 2.濮阳职业技术学院生物工程与农业经济系 |
| |
| 基金项目： | 濮阳市科技攻关重点项目(080504) |
| |
| 摘 要： | 为开发出高品质的番茄酒，以番茄汁、葡萄酒酵母、蔗糖为原料，通过单因素试验和正交试验，探索番茄酒的生产工艺。结果表明，当以产品的酒精度为衡量指标时，最佳发酵工艺条件为：主发酵温度24℃，干酵母接种量0.2g/L，番茄汁糖度28%；当以产品的感官品质为衡量指标时，最佳发酵工艺条件为：主发酵温度22℃，干酵母接种量0.4g/L，番茄汁糖度24%。成品酒不但营养丰富、风味优雅，而且还具有保健作用。
|
| 关 键 词： | 番茄酒 发酵工艺 正交实验 |
| 收稿时间： | 2008-10-10 |
Fermentation Production of Tomato Wine |
| |
| LIU Dian-feng,ZHU Xue-wen,ZHANG Zhi-xuan,ZHAO Yang-ling.Fermentation Production of Tomato Wine[J].Food Science,2009,30(12):293-296. |
| |
| Authors: | LIU Dian-feng ZHU Xue-wen ZHANG Zhi-xuan ZHAO Yang-ling |
| |
| Affiliation: | (1. College of Life Science, Nanjing Normal University, Nanjing 210046, China；
2. Department of Bioengineering and Agronomics, Puyang Vocational and Technical Institute, Puyang 457000, China) |
| |
| Abstract: | Tomato juice, wine yeast (Angel brand) and sucrose were taken the main materials to develop a wine. The fermentation technology was optimized by orthogonal test design based on single factor test. Under the optimized conditions of main fermentation temperature of 24 ℃, inoculation quantity of wine yeast of 0.2 g/L, and initial sugar content of 28%, the highest alcohol degree was achieved. When the above parameters were 22 ℃, 0.4 g/L and 24%, respectively, the sensory evaluation score of wine product obtained was the highest. The wine product had not only high nutritive value and elegant flavor, but also health function. |
| |
| Keywords: | tomato wine fermentation technology orthogonal test |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
