| 脐橙果酒酿制工艺研究 |
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| 引用本文： | 杨文侠,赖特明,米兰芳,陈玉凤. 脐橙果酒酿制工艺研究[J]. 现代食品科技, 2011, 0(10): 1221-1224 |
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| 作者姓名： | 杨文侠 赖特明 米兰芳 陈玉凤 |
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| 作者单位： | 赣南师范学院生命与环境科学学院;江西省脐橙工程技术研究中心; |
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| 基金项目： | 江西省科技优势创新团队项目(2010DQB00700) |
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| 摘 要： | 以脐橙为原料,研究发酵酿制干型脐橙果酒的技术.通过对发酵温度、橙汁加糖量、酵母添加量等因素进行正交试验设计,以感官评价为指标,确定最佳的酿造工艺参数.并针对脐橙原酒初步开展了单宁-明胶的澄清试验及活性炭脱苦试验,获得了较为理想的效果.
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| 关 键 词： | 脐橙 果酒 发酵工艺 |
Study on Wine Brewing Technology of Navel Orange |
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| YANG Wen-xia,LAI Te-ming,MI Lan-fang,CHEN Yu-feng. Study on Wine Brewing Technology of Navel Orange[J]. Modern Food Science & Technology, 2011, 0(10): 1221-1224 |
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| Authors: | YANG Wen-xia LAI Te-ming MI Lan-fang CHEN Yu-feng |
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| Affiliation: | YANG Wen-xia,LAI Te-ming,MI Lan-fang,CHEN Yu-feng(College of Life and Environment Science,Gannan Normal University,Engineering Technology Research Center for Navel Orange,Ganzhou,341000,China) |
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| Abstract: | A navel orange fruit wine were prepared.Effects of the fermentation temperature,the amount of sugar in navel orange juice,addition of yeast and other factors on the sensory quality of the wine were investigated.The optimum parameters of the brewing process were determined by the orthogonal experimental and sensory evaluation.Furthermore,clarify method of tannic-gelatin and debittering method of activated carbon for the navel orange fruit wine were tried in experiments. |
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| Keywords: | navel orange fruit wine fermentation process |
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