| 沙棘配制酒加工工艺研究 |
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| 引用本文： | 付立新,袁芳,孟丽芬,薛柏,王述钧. 沙棘配制酒加工工艺研究[J]. 吉林农业大学学报, 2000, 22(4): 111-112,115 |
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| 作者姓名： | 付立新 袁芳 孟丽芬 薛柏 王述钧 |
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| 作者单位： | 1. 黑龙江省农业科学院原子能利用研究所哈尔滨 150086
2. 吉林商业高等专科学校长春 130062 |
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| 摘 要： | 研究了以少棘果汁和食用酒精为原料生产配制酒的工艺，经试验筛选出沙棘配制酒的基本配方为：沙棘果汁３０％、白砂糖１０％、食用酒精１６％、总酸０．６％，经检验产品的理化、感官及卫生指标符合国家标准。
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| 关 键 词： | 沙棘 配制酒 加工工艺 果酒 |
| 文章编号： | 1000-5684(2000)04-0111-02 |
Technology of Wine Refining from Seabuckthorn Fruit Juice |
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| FU Li-xin,YUAN Fang,Meng Li-fen,XUE Bai,WANG Shu-jun. Technology of Wine Refining from Seabuckthorn Fruit Juice[J]. Journal of Jilin Agricultural University, 2000, 22(4): 111-112,115 |
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| Authors: | FU Li-xin YUAN Fang Meng Li-fen XUE Bai WANG Shu-jun |
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| Abstract: | Technology of wine refining from Seabuckthorn fruit juice was reported. The following basic ingredients were selected: Seabuckthorn juice 30%, sugar 10%, food ethanol 16% and total acid 0.6%.All indexes tested including physical and chemical characters, sensory and hygienic qualities met with the National Standards. |
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| Keywords: | seabuckthorn wine refining technology |
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