摘要
以柑子汁为主要原料,研制发酵型果酒,运用正交实验确定其最佳工艺参数为酵母菌接种量为10%,加糖量3%,培养温度25℃,发酵时间为4d。所得产品营养保健,风味独特,其开发前景十分广阔。
Using orangeade as main material to produce fermentation wine, the best process conditions determined by orthogonal test is that the additive amount of yeast is 10 %, the additive amount of sucrose is 3 %, the fermentation temperature is 25℃ and the fermentation time is 4 d. The product is not only nutritional and healthy, but also has special flavor. It will be widely developed.
出处
《食品研究与开发》
CAS
北大核心
2007年第6期84-86,共3页
Food Research and Development
关键词
柑子汁
果酒
驯化
发酵
orangeade
wine
tame
fermentation
