| 青梅配制酒工艺初探 |
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| 引用本文： | 曾凡坤,王中凤,李光伟,于少彬. 青梅配制酒工艺初探[J]. 保鲜与加工, 2001, 1(2): 8-10 |
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| 作者姓名： | 曾凡坤 王中凤 李光伟 于少彬 |
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| 作者单位： | 西南农业大学食品科学学院, |
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| 摘 要： | 以青梅和食用酒精为原料，对青梅配制酒工艺条件包括影响浸提的因素、产品调配等进行了较系统地研究。结果表明，最佳浸提条件为酒度２８°（ｖ／ｖ），时间８天，青梅果与酒精的比例：１：５（ｗ／ｖ）；浸提原酒经过适当调配制得口感柔和、芳香浓郁、风格独特的青梅酒。
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| 关 键 词： | 青梅酒 食用酒精 浸提 调配 |
| 文章编号： | 1009-6221(2001)02-0008-03 |
Studies on Preparing of Green Plum Fruit Wine |
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| ZENG Fan-kun,WANG Zhong-feng,LI Guang-wei,YU Shao-bin. Studies on Preparing of Green Plum Fruit Wine[J]. Storage & Process, 2001, 1(2): 8-10 |
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| Authors: | ZENG Fan-kun WANG Zhong-feng LI Guang-wei YU Shao-bin |
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| Abstract: | The research was about the processing technology of green plum wine.The proportion of alcohol to green plum was 1:5,green plum were macerated in food alcohol (28%(v/v)) refined by treating with 0.09 g/ L KMnO4 for 8 h and 0.02% active cabron for 24 h.The extract,being added 8%-9% sugar and 3%-4% honey,containing 25%(v/v) alcohol and 0.5% acid can be achieved better flavor of green plum wine. |
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| Keywords: | green plum food alcohol extract mix |
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