食品科学 ›› 2007, Vol. 28 ›› Issue (10): 650-652.
• 技术应用 • 上一篇 下一篇
钟秋平, 林美芳
出版日期:
发布日期:
ZHONG Qiu-Ping, LIN Mei-Fang
Online:
Published:
摘要: 研究了黄皮果酒的加工工艺及关键技术,采用正交试验法优选出最佳发酵条件。结果表明,最适控制条件为温度20℃,接种量0.15g/L,糖度22%,pH3.06。
关键词: 黄皮果, 酒, 工艺技术
Abstract: The processing and fermentation techniques of Fructus clausenae Lanii wine were studied in this paper, and the optimum fermenting technical conditions were determined. The results showed that the optimum fermenting conditions were: temperature 20 ℃,inoculation 0.15 g/L,the Bx 22% and pH3.06.
Key words: Fructus clausenae Lanii, wine, technology
钟秋平, 林美芳. 黄皮果酒酿造工艺研究[J]. 食品科学, 2007, 28(10): 650-652.
ZHONG Qiu-Ping, LIN Mei-Fang. Study on Brewage of Fructus clausenae Lanii Wine[J]. FOOD SCIENCE, 2007, 28(10): 650-652.
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/Y2007/V28/I10/650