| 青头菌汁液对香蕉果酒发酵的影响 |
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| 引用本文： | 王婷婷,樊建,赵天瑞.青头菌汁液对香蕉果酒发酵的影响[J].中国食用菌,2012,31(2):50-52. |
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| 作者姓名： | 王婷婷 樊建 赵天瑞 |
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| 作者单位： | 昆明理工大学食品工程研究中心,云南昆明,650500 |
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| 摘 要： | 以香蕉和青头菌为原料酿制风味香蕉果酒,研究了青头菌汁液对香蕉汁酒精发酵的影响.实验结果表明,青头菌汁液对香蕉果酒发酵具有促进作用,最适条件为发酵温度30℃,果酒干酵母用量0.10％,果汁外观糖度18％,青头菌汁液4％,发酵7d,酒精产率达8.4％ vol.
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| 关 键 词： | 香蕉 青头菌 酒精发酵 果酒 |
Effect of Russula virescens on Fermentation of Banana Wine |
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| WANG Ting-ting
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FAN Jian
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ZHAO Tian-rui.Effect of Russula virescens on Fermentation of Banana Wine[J].Edible Fungi of China,2012,31(2):50-52. |
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| Authors: | WANG Ting-ting FAN Jian ZHAO Tian-rui |
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| Institution: | (Research Center for Food Engineering, Kunming University of Science and Technology, Kunming Yunnan 650500) |
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| Abstract: | With banana and Russula virescens as raw material, the processing technology of banana wine was studied. The optimal conditions were confirmed as follows： fermentation temperature 30℃, yeast dosage 0.10% and the sugar con- tent of fruit juice 18% with Russula virescens juice 4%. The alcohol degree of Banana wine reached 8.4%vol when the alcoholic fermentation was conducted under the optimal conditions for 7 d. The quantity of banana wine was improved through of Russula virescens juice. |
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| Keywords: | Banana Russula virescens Alcoholic fermentation Wine |
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