| 柿子发酵果酒的酿造和营养成分分析 |
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| 引用本文： | 陈振林,杨惠玲,黄志强,张志. 柿子发酵果酒的酿造和营养成分分析[J]. 食品科学, 2007, 28(3): 377-381 |
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| 作者姓名： | 陈振林 杨惠玲 黄志强 张志 |
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| 作者单位： | 1. 贺州学院生化系,广西,贺州,542800
2. 广西荔浦产品质量监督检验所,广西,桂林,546600 |
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| 摘 要： | 本文研究了以柿子为原料，制取柿子果汁后，用活性干酵母发酵酿造干型柿子发酵保健果酒的工艺；测定了柿子发酵保健果酒的营养成分。测定结果表明柿子发酵果酒含有丰富的营养成分，是一种具有极高营养学价值的保健果酒。柿子果酒具有广阔的开发前景。
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| 关 键 词： | 柿子 发酵酒 工艺 脱涩 营养成分 分析 |
| 文章编号： | 1002-6630（2007）03-0377-05 |
| 修稿时间： | 2006-02-27 |
Brewing Technique and Nutrition Components Analysis of Fermented Persimmon Wine |
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| CHEN Zhen-lin,YANG Hui-lin,HUANG Zhi-qiang,ZHANG Zhi. Brewing Technique and Nutrition Components Analysis of Fermented Persimmon Wine[J]. Food Science, 2007, 28(3): 377-381 |
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| Authors: | CHEN Zhen-lin YANG Hui-lin HUANG Zhi-qiang ZHANG Zhi |
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| Affiliation: | 1.Department of Biology and Chemistry, Hezhou University, Hezhou 542800, China 2.Guangxi Lipu Product Quality Supervision Testing Institute, Guilin 546600, China |
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| Abstract: | Dry persimmon wine was brewed through fermenting persimmon juice with active dry yeast, and nutrition components of fermented persimmon wine were determined. The determined results showed that fermented persimmon wine is a health fruit wine with very high nutritive value. Fermented persimmon wine has wide development future. |
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| Keywords: | persimmon fermented wine technique extract puckery nutrition components analysis |
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