摘要
本实验以新鲜南瓜为主要原料,研究了南瓜酒的发酵工艺。在正交试验的基础上,得到其最佳发酵工艺条件为:发酵温度为25℃,糖度26%,柠檬酸添加量2g/L,接种量为0.18g/L。
Processing method of the pumpkin wine was studied with that the main material was pumpkin in this paper. The optimum technological parameters were determined by orthogonai design. The results showed that fermentation temperature was 25℃, and the Bx of sugar was 26%, and the content of citric acid was 2 g/L, and inoculum concentration was 0.18 g/L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期227-230,共4页
Food Science
关键词
南瓜酒
发酵工艺
正交试验
pumpkin wine
fermentation technology, orthogonal test
