| 低醇苹果酒的研制 |
| |
| 引用本文： | 张光杰,王聪. 低醇苹果酒的研制[J]. 酿酒, 2010, 37(3): 78-80 |
| |
| 作者姓名： | 张光杰 王聪 |
| |
| 作者单位： | 安阳工学院生物与食品工程学院,河南,安阳455000 |
| |
| 摘 要： | 以国光苹果为原料,采用带渣发酵,通过控制糖的添加量来保证苹果酒的酒精含量为5%vol。利用正交试验确定低醇苹果酒的最佳工艺条件为：酵母接种量为0.3%,初始pH为3.5,发酵温度为18℃。通过单因素试验对半甜型苹果酒中酸度和糖度进行确定,最终得到营养丰富、具有多种保健功能的低醇苹果酒。
|
| 关 键 词： | 苹果酒 低醇度 生产工艺 |
Study on Low-alcohol Cider |
| |
| ZHANG Guang-jie,WANG Cong. Study on Low-alcohol Cider[J]. Liquor Making, 2010, 37(3): 78-80 |
| |
| Authors: | ZHANG Guang-jie WANG Cong |
| |
| Affiliation: | (Faculty of Biology and Foodstuff Engineering,Anyang College of Engineering,Anyang 455000,Henan,China) |
| |
| Abstract: | This study is about the process of cider,which bases on the Ralls as raw materials,to ferment with slag and to ensure the alcohol content of cider for 5%vol by controlling the amount of sugar.By orthogonal experimental ascertain the best conditions for the process of low-alcohol cider：yeast vaccination of 0.3%,the initial pH value of 3.5,the fermentation temperature is 18℃.To decide the acidity and sugar degree of semi-sweet cider by the single factor experiment,finally get nutritional low-alcohol cider with multiple health function. |
| |
| Keywords: | cider low degree of liquor production process |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
