| 果脯加工废糖液发酵猕猴桃酒的工艺研究 |
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| 引用本文： | 高振鹏,岳田利,袁亚宏,张刚会,陈宝荣.果脯加工废糖液发酵猕猴桃酒的工艺研究[J].农产品加工．学刊,2007(3):58-60. |
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| 作者姓名： | 高振鹏 岳田利 袁亚宏 张刚会 陈宝荣 |
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| 作者单位： | 西北农林科技大学,食品科学与工程学院,陕西,杨凌,712100 |
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| 基金项目： | 陕西省重大科技专项计划，农业部农业科技跨越计划，国家科技攻关项目 |
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| 摘 要： | 以猕猴桃果脯厂产生的废糖液为原料,对其酿造果酒的生产工艺及最佳工艺参数进行了系统研究。结果表明:①废糖液较佳的澄清条件为离心处理;②废糖液较佳的脱色条件为活性炭处理;③较佳发酵温度为22℃,发酵时间为9d;④废糖液酿造果酒的最佳培养条件为糖分的质量分数为20%,pH值为6,酵母质量分数为4%。
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| 关 键 词： | 果脯 加工废弃液 果酒 |
| 文章编号： | 1671-9646（2007）03-0058-03 |
| 修稿时间： | 2007-02-02 |
Research on the Processing of Kiwi Wine Fermented from Residual Sugar Solution of Kiwi Preserved Production |
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| Gao Zhenpeng,Yue Tianli,Yuan Yahong,Zhang Ganghui,Chen Baorong.Research on the Processing of Kiwi Wine Fermented from Residual Sugar Solution of Kiwi Preserved Production[J].Nongchanpin Jlagong.Xuekan,2007(3):58-60. |
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| Authors: | Gao Zhenpeng Yue Tianli Yuan Yahong Zhang Ganghui Chen Baorong |
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| Abstract: | The residual sugar solution of kiwi preserved production as fermentation material,the optimum fermented parameters were systematically studied in this paper.The results showed:①the residual sugar solution was optimally clarified by centrifugation;②and it was optimally discolored by activated carbon;③the optimum fermentation condition was temperature 22℃,fermentation time 9d;④the optimum condition of residual sugar solution was sugar content 20%,pH 6,yeast density 4%. |
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| Keywords: | kiwi preserved residual sugar solution of production fruit wine |
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