| 芦笋混合发酵酒的研究 |
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| 引用本文： | 侍朋宝,常学东,蔡金星,刘秀凤.芦笋混合发酵酒的研究[J].北方园艺,2011(21):141-143. |
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| 作者姓名： | 侍朋宝 常学东 蔡金星 刘秀凤 |
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| 作者单位： | 河北科技师范学院食品科技学院,河北昌黎,066600;河北科技师范学院食品科技学院,河北昌黎,066600;河北科技师范学院食品科技学院,河北昌黎,066600;河北科技师范学院食品科技学院,河北昌黎,066600 |
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| 摘 要： | 分别在芦笋汁中加入菠萝、草莓、苹果、酿酒葡萄等,进行芦笋混合发酵酒的研制,分析理化指标及感官指标.结果表明:采用草莓与芦笋混合发酵所得芦笋酒质量最好,草莓添加最佳比例为芦笋浆∶草莓=8∶5.
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| 关 键 词： | 芦笋 水果 发酵 |
Study on the Brewed Wine with Asparagus and Other Fruits |
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| SHI Peng-bao
,
CHANG Xue-dong
,
CAI Jin-xing
,
LIU Xiu-feng.Study on the Brewed Wine with Asparagus and Other Fruits[J].Northern Horticulture,2011(21):141-143. |
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| Authors: | SHI Peng-bao CHANG Xue-dong CAI Jin-xing LIU Xiu-feng |
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| Institution: | SHI Peng-bao,CHANG Xue-dong,CAI Jin-xing,LIU Xiu-feng(College of Food Science and Technology,Hebei Normal University of Science and Technology,Changli,Hebei 066600) |
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| Abstract: | Pineapple,strawberry,apple and wine grape were added to the asparagus liquid respectively to brew different types of asparagus wine.Physical and chemical indices and esthetic quality of the different asparagus wine were studied.The results showed that the best asparagus wine was made with the mixture of asparagus and strawberry,the suitable ratio of asparagus∶strawberry was 8∶5. |
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| Keywords: | asparagus fruit fermentation |
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