摘要
对红枣汁的发酵条件及工艺参数进行了研究。结果表明:采用加热与酶解相结合的方法提取红枣汁,其还原糖含量高,更适于枣酒的发酵。发酵的优化工艺组合为:原枣汁100%,酵母接种量0.03%,18℃～20℃发酵温度,初始二氧化硫浓度40×10^(-6),调糖至SSC为20%,红枣酒宜用4.5%的硅藻土澄清过滤。
The fermentation conditions and main processes parameter of Chinese jujube juice had been studied and the following technical points were put forward in this paper.The results showed that the method of extracting Chinese jujube juice by hot water with enzyme could improve the content of reducing sugar, and it was fit for the fermentation of Chinese jujube wine. The best processing technology of fermentation processes is Chinese jujube juice of 100%, the inoculation quantity of 0.03%, the temperature for main fermentation of 18℃～20℃. The initial level of SO2 is 40 mg/L, adjusted the SSC to 20% with sugar. Chinese jujube wine could be clarified by using 4.5% diatomite to filter it.
出处
《食品工业》
北大核心
2007年第4期21-22,31,共3页
The Food Industry
关键词
红枣
发酵酒
工艺
Chinese jujube
fermentation wine： technology
