| 芦笋酒发酵工艺参数的优化研究 |
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| 引用本文： | 常学东,侍朋宝,孟军,张建才,刘颜龙.芦笋酒发酵工艺参数的优化研究[J].安徽农业科学,2011,39(31):19615-19616. |
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| 作者姓名： | 常学东 侍朋宝 孟军 张建才 刘颜龙 |
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| 作者单位： | 1. 河北科技师范学院食品科技学院,河北昌黎066600;河北省芦笋工程技术研究中心,河北秦皇岛066004
2. 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： | 目的]研究芦笋酒发酵最适工艺参数。方法]采用3种酵母对芦笋汁进行发酵,再以正交试验设计对芦笋酒的发酵影响因素进行研究。结果]丹宝利酵母最适于芦笋酒的发酵,且最佳工艺参数为糖度170 g/L,蛋白酶用量7 U/g,柠檬酸用量为2 g/L。结论]该研究为芦笋下脚料在酿酒方面的开发利用提供了依据。
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| 关 键 词： | 芦笋酒 工艺 优化 |
Optimize the Technical Parameters of Asparagus Wine Fermenting |
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| CHANG Xue-dong et al.Optimize the Technical Parameters of Asparagus Wine Fermenting[J].Journal of Anhui Agricultural Sciences,2011,39(31):19615-19616. |
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| Authors: | CHANG Xue-dong |
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| Institution: | CHANG Xue-dong et al(College of Food Science and Technology,Hebei Normal University of Science & Technology,Changli,Hebei 066600) |
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| Abstract: | Objective] The aim was to obtain the suitable technical parameters of asparagus wine fermenting.Method]Three kinds of yeasts were used to make asparagus wine,and orthogonal experimental design was used to study the influential factors of asparagus wine.Result]The suitable yeast for making asparagus wine was danbaoli yeast,and the optimal ferment conditions of asparagus wine were as follows: 170 g/L the sugar content,7 U/g proteinase dosage and citric acid dosage was 2 g/L.Conclusion] The research provid... |
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| Keywords: | Asparagus wine Process Optimization |
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