食品科学 ›› 2007, Vol. 28 ›› Issue (8): 227-230.

• 工艺技术 • 上一篇    下一篇

南瓜酒发酵工艺条件的研究

 黄儒强, 郭倩玉, 陈杰, 周小红, 欧阳爱兰   

  1. 华南师范大学生命科学学院; 华南师范大学生命科学学院 广东广州510631; 广东广州510631;
  • 出版日期:2007-08-15 发布日期:2011-10-24

Study on Fermentation Technology of Pumpkin Wine

 HUANG  Ru-Qiang, GUO  Qian-Yu, CHEN  Jie, ZHOU  Xiao-Hong, 欧Yang-Ai-Lan   

  1. College of Life Science, South China Normal University, Guangzhou 510631, China
  • Online:2007-08-15 Published:2011-10-24

摘要: 本实验以新鲜南瓜为主要原料,研究了南瓜酒的发酵工艺。在正交试验的基础上,得到其最佳发酵工艺条件为:发酵温度为25℃,糖度26%,柠檬酸添加量2g/L,接种量为0.18g/L。

关键词: 南瓜酒, 发酵工艺, 正交试验

Abstract: Processing method of the pumpkin wine was studied with that the main material was pumpkin in this paper. The optimum technological parameters were determined by orthogonal design. The results showed that fermentation temperature was 25 ℃, and the Bx of sugar was 26%, and the content of citric acid was 2 g/L, and inoculum concentration was 0.18 g/L.

Key words: pumpkin wine, fermentation technology, orthogonal test