摘要
以野生酸枣为原料,采用正交试验研究了酸枣果酒的制作工艺,并确定酸枣酒的最佳工艺参数:发酵液的含糖量为20.46%,驯化后的菌种接种量为6.98%,发酵温度为30℃。产品具有较高的营养价值。
Using wild jujube as material, fruit wine production techniques were studied by orthogonal test. The optimal production parameters are determined. In details, the sugar content of fermentation broth was 20.46%, the inoculum of domesticated strain was 6.98%, and the fermentation temperature was 30℃. The fruit wine made from wild jujube is nutritive.
出处
《中国酿造》
CAS
北大核心
2007年第4期73-74,共2页
China Brewing
关键词
野生酸枣
果酒
发酵
研制
wild jujube
fruit wine
fermentation
research and development
