| 胡萝卜果酒的酿造工艺研究 |
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| 引用本文： | 缪晓平,谭梅唇,邓开野.胡萝卜果酒的酿造工艺研究[J].广东农业科学,2010,37(3):155-156. |
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| 作者姓名： | 缪晓平 谭梅唇 邓开野 |
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| 作者单位： | 1. 仲恺农业工程学院轻工食品学院,广东,广州,510225
2. 广西大学农学院,广西,南宁,530004 |
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| 基金项目： | 仲恺农业工程学院校级科研基金(G2360254) |
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| 摘 要： | 研究了胡萝卜果酒的加工工艺及关键技术,采用正交试验方法优选出胡萝卜最佳酶解条件和果酒最佳发酵条件。结果表明,果胶酶酶解最佳条件为温度50℃、pH2.0、酶解时间60min、酶添加量0.02%;发酵最佳条件为温度24℃、pH3.0、糖度14%、接种量8%。
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| 关 键 词： | 胡萝卜果酒 酶解 酒精发酵 |
Study on the fermentation of carrot wine |
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| MIAO Xiao-ping,TAN Mei-chun,DENG Kai-ye.Study on the fermentation of carrot wine[J].Guangdong Agricultural Sciences,2010,37(3):155-156. |
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| Authors: | MIAO Xiao-ping TAN Mei-chun DENG Kai-ye |
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| Institution: | 1.College of Light Industry and Food Technology;Zhongkai University of Agriculture and Engineering;Guangzhou 510225;China;2. College of Agriculture;Guangxi University;Nanning 530004;China |
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| Abstract: | The paper studied how to produce better quality of carrot wine with an improved processing technics, and the optimum enzyme hydrolyze and fermented technical conditions were determined.The results showed that the optimum enzyme hydrolyzation conditions were :temperature 50℃, pH 2, time 60 minute, enzyme0.02%. the optimum fermented conditions were:temperature 24℃, pH 3, the Bx 14%, inoculation 8%. |
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| Keywords: | carrot wine enzyme hydrolyzation alcoholic fermentation |
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