食品科学 ›› 2007, Vol. 28 ›› Issue (10): 352-355.
• 生物工程 • 上一篇 下一篇
黄儒强, 邓伟玲, 李业芳, 邵满超
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HUANG Ru-Qiang, DENG Wei-Ling, LI Ye-Fang, SHAO Man-Chao
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摘要: 本实验以新鲜山稔子果为主要原料,研究了山稔子酒的发酵工艺。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24%,柠檬酸添加量6g/L,接种量为0.21g/L。
关键词: 山稔子酒, 发酵工艺, 正交试验
Abstract: Processing method of Fructus rhodomyrti wine was studied in this paper. The optimum technological parameters were determined by orthogonal design. The results showed that fermentation temperature was 25 ℃, the Bx of sugar was 24%, the content of citric acid was 6 g/L, and inoculum concentration was 0.21 g/L.
Key words: Fructus rhodomyrti wine, fermentation technology, orthogonal design
黄儒强, 邓伟玲, 李业芳, 邵满超. 山稔子酒发酵工艺条件的研究[J]. 食品科学, 2007, 28(10): 352-355.
HUANG Ru-Qiang, DENG Wei-Ling, LI Ye-Fang, SHAO Man-Chao. Study on Fermentation Technology of Fructus rhodomyrti Wine[J]. FOOD SCIENCE, 2007, 28(10): 352-355.
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