摘要
以马尾藻提取液和菠萝汁的混合液进行发酵生产果酒,实验结果表明,马尾藻提取液菠萝果酒发酵的最佳工艺条件为:发酵初始表观糖度为22%,pH值为4.0,发酵温度为20℃,马尾藻提取液与菠萝汁混合比例为1∶1(体积比)。
The ratafia was produced by the fermentation of gulfweed extract and pineapple juice. The experiments indicated the optimum fermentation conditions were as following, the initial apparent sugar degree was 22% ,the pH value was 4.0,the temperature was 20℃ ,and the ratio of gulfweed extract to pineapple juice was 1：1.
出处
《化学与生物工程》
CAS
2006年第6期47-49,共3页
Chemistry & Bioengineering
基金
海南省教育厅高等学校科研资助项目(Hjk2200405)
海南大学科研基金项目(Kyjj0422)
