| 低度欧李发酵果酒的酿造和营养成分分析 |
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| 引用本文： | 贾凌杉,贾文沦,杜彬,朱凤妹.低度欧李发酵果酒的酿造和营养成分分析[J].食品工业,2011(5). |
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| 作者姓名： | 贾凌杉 贾文沦 杜彬 朱凤妹 |
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| 作者单位： | 中国环境管理干部学院信息工程系;河北科技师范学院食品科技学院;河北科技师范学院分析测试中心; |
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| 摘 要： | 研究以欧李为原料,用活性干酵母发酵酿造低度欧李发酵果酒的工艺;测定低度欧李发酵果酒的营养成分,并对其感官、理化、微生物指标分别进行检测。测定结果表明低度欧李发酵果酒具有良好的色泽和香气,含有丰富的营养成分,是一种具有很高营养学价值的保健果酒。将欧李开发研制成果酒,可以提高欧李的经济价值。
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| 关 键 词： | 欧李 发酵 低度果酒 工艺 营养成分 |
Brewing Technique and Nutrition Components Analysis of Low Degree Fermented Prunus Humilis Wine |
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| Jia Ling-shan,Jia Wen-lun,Du Bin,Zhu Feng-mei.Brewing Technique and Nutrition Components Analysis of Low Degree Fermented Prunus Humilis Wine[J].The Food Industry,2011(5). |
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| Authors: | Jia Ling-shan Jia Wen-lun Du Bin Zhu Feng-mei |
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| Affiliation: | Jia Ling-shan1,Jia Wen-lun2,Du Bin3,Zhu Feng-mei21.Department of Information Engineering.Environment Management College of China(Qinhuangdao 066004),2.College of Food Science and Technology,Hebei Normal University of Science and Technology(Qinhuangdao 066600),3.Analysis and Testing Center,Hebei Normal University of Science & Technology(Qinhuangdao 066600) |
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| Abstract: | Low degree fermented Prunus humilis wine was brewed through fermenting Prunus humilis fruit with active dry yeast,and nutrition components of low degree fermented Prunus humilis wine were determined.And its sensory,physical and chemical,microbiological indexes were tested.The determined results showed that low degree fermented Prunus humilis wine is a health fruit wine with good color and odor and high nutritive value.Low degree fermented Prunus humilis wine has high economics value and wide development fut... |
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| Keywords: | Prunus humilis fermentment low degree fruit wine technique nutrition components |
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