猕猴桃酒发酵工艺研究 |
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引用本文: | 赵中胜,韦娜,富维纳,李拖平. 猕猴桃酒发酵工艺研究[J]. 安徽农业科学, 2012, 0(6): 3548-3550 |
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作者姓名: | 赵中胜 韦娜 富维纳 李拖平 |
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作者单位: | 辽宁大学食品科学与工程系,辽宁沈阳110036;辽宁省食品生物加工工程中心,辽宁沈阳110036;辽宁省沈阳市食品生物加工与质量控制技术重点实验室,辽宁沈阳110036 |
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摘 要: | [目的]探讨猕猴桃酒的最佳发酵工艺。[方法]采用单因素试验和正交试验,考察pH、SO2添加量、发酵温度、酵母接种量对猕猴桃酒品质的影响。[结果]猕猴桃酒发酵的最佳工艺参数为发酵温度22℃,酵母接种量0.20 g/L,SO2添加量60 mg/L,pH 3.5。在该条件下制得的猕猴桃酒微黄带绿,澄清透明,纯净柔和,酸度适中,果香、酒香浓郁。[结论]该研究为猕猴桃深加工产品的开发和生产提供了理论依据。
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关 键 词: | 猕猴桃 猕猴桃酒 发酵工艺 |
Study on Fermentation Technology of Kiwi Fruit Wine |
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Affiliation: | ZHAO Zhong-sheng et al(Department of Food Science and Engineering,Liaoning University,Shenyang,Liaoning 110036) |
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Abstract: | [Objective] The aim was to discuss the optimum fermentation technology of kiwi fruit wine.[Method] Effects of pH,SO2 addition amount,fermentation temperature,yeast inoculation amount on the quality of kiwi fruit wine were investigated by single factor experiment and orthogonal experiment.[Result] The results showed that the optimum conditions were as follows:fermentation temperature 22 ℃,yeast inoculation amount 0.20 g/L,SO2 addition amount 60 mg/L,pH 3.5.The kiwi fruit wine produced under these conditions was yellowish green,clear and transparent,moderate in acidity and with strong fruit flavor and aroma.[Conclusion] The study provided a theoretical basis for development and production of deep processing products of kiwi fruit. |
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Keywords: | Kiwi fruit Kiwi fruit wine Fermentation technology |
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