摘要
采用浸提调配法和纯粮酿造法制备红枣蜂蜜保健酒,对两种方法的具体工艺进行研究,得到红枣最适热烫时间5min,发酵前糖度10%～15%,红枣取汁时红枣果肉与水的质量比为1:8,采用南阳酵母作为发酵菌株,3%～5%接种量,发酵6d,获得高质量的红枣蜂蜜保健酒。
The red-jujube and honey health-care wine was produced with soak-prepare and rice brewage, the material technology of two methods were researched. The optimal fermentation conditions were summed up as follows： 5min hot scald time, 10%-15% sugar-degree before fermentation. The mass rate of flesh of red-jujube and water was 1：8, fermentation used Nanyang yeast, inoculabted quantity was 3%-5%, fermentation time was 6d, high quality red-jujube and honey wine was obtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第4期223-225,共3页
Science and Technology of Food Industry
关键词
红枣
蜂蜜
保健酒
发酵
red-jujube
honey
health-care wine
fermentation
