| 液态发酵法生产龙葵果酒的工艺研究 |
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| 引用本文： | 蒋继丰,吴红艳,王存堂,尹国良.液态发酵法生产龙葵果酒的工艺研究[J].农产品加工．学刊,2008(7). |
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| 作者姓名： | 蒋继丰 吴红艳 王存堂 尹国良 |
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| 作者单位： | 1. 齐齐哈尔大学黑龙江省普通高校农产品加工重点实验室,黑龙江,齐齐哈尔,161006
2. 齐齐哈尔市技术监督局,黑龙江,齐齐哈尔,161006 |
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| 基金项目： | 黑龙江省教育厅科技攻关计划(0522103) |
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| 摘 要： | 研究了以龙葵饮料生产的下脚料—果渣为原料,生产龙葵果酒的加工工艺。结果表明,选择固液比1∶4,——接种量8%,糖度18%,温度22℃,pH值3.4,主发酵7d,转速4000r/min下离心25min,可得到澄清的酒液,陈酿后酒味更佳。
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| 关 键 词： | 龙葵 果酒 酿造工艺 |
Brewing Technological Study on Solanum Nigrum Wine |
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| Jiang Jifeng,Wu Hongyan,Wang Cuntang,Yin Guoling.Brewing Technological Study on Solanum Nigrum Wine[J].Nongchanpin Jlagong.Xuekan,2008(7). |
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| Authors: | Jiang Jifeng Wu Hongyan Wang Cuntang Yin Guoling |
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| Abstract: | In this paper,brewing technological of solanum nigrum wine were studied by using the marc of groundcherry beverage production. The experiment results show that the best condition was solid-liquid ratio 1∶4,inoculation volume 8%,sugar degree 18%,temperature 22 ℃,primary fermentation 7 d,centrifugal separation 25 min on 4 000 r/min. In this extraction conditions,the quality groundcherry wine body was clear and vinosity taste was better after aging. |
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| Keywords: | solanum nigrum fruit wine brewing technology |
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