摘要
以红枣汁作为生产格瓦斯饮料原料,提高饮料营养价值,改善饮料的色泽和口味。通过正交试验和感官评定,确定了最佳的生产工艺:酶解的最佳条件为果胶酶的添加量0.6%,酶处理时间8h,酶处理的最适pH值4.0;发酵的最佳条件为红枣汁与麦芽汁比例1∶3、发酵时间15h,接种总量3%,发酵温度30℃。
A kind of KbaC was prepared with red jujube juice as raw material for improved nutritional values, color and taste. The optimum conditions were determined by orthogonal experimental design and sensory evaluation. The optimum technology for juice preparation was addition of peetinase by 0.6%, treated for 8 h with pH 4.0. And the optimum fermentation conditions were with the ratio of red-jujube juice and wort by 1：3, inoculum at 3%, fermented for 15 h under 30℃.
出处
《中国酿造》
CAS
北大核心
2010年第4期180-183,共4页
China Brewing
关键词
格瓦斯
红枣
果胶酶
KbaC
red-jujube
pectin esterase
