食品科学 ›› 2002, Vol. 23 ›› Issue (11): 62-65.
• 基础研究 • 上一篇 下一篇
黄洁, 宋纪蓉, 范代娣, 徐抗震
出版日期:
发布日期:
HUANG Jie, SONG Ji-Rong, FAN Dai-Di, XU Kang-Zhen
Online:
Published:
摘要: 采用经试验所选育的菌种,进行了分批发酵生产大枣酒的研究,选择了适宜的培养基配方和蒸馏方案,确定了较佳的生产工艺条件,并对生产过程中酵母的分离进行了初步探讨。
关键词: 酵母, 大枣, 大枣白兰地
Abstract: Jujube brandy fermentation with bolting yeast was studied. Proper medium compositions and distillation method were chosen from the results of previous experiments. The optimum operation conditions for brandy fermentation were presented. The brandy produced was of mellow and delicious flavor. A preliminary approach for isolating yeast from the fermentation alcohol was set up.
Key words: Jujube , Jujube brandy , Medium
黄洁, 宋纪蓉, 范代娣, 徐抗震. 大枣白兰地生产工艺的研究[J]. 食品科学, 2002, 23(11): 62-65.
HUANG Jie, SONG Ji-Rong, FAN Dai-Di, XU Kang-Zhen. Technology Study on Jujube Brady Fermentation[J]. FOOD SCIENCE, 2002, 23(11): 62-65.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I11/62