摘要
以宁夏银川市南梁农场新鲜枸杞压榨汁为原料,对该产品的干酵母选择、生产工艺流程、工艺条件及质量标准进行了研究.采用法国莱蒙特干酵母活化后添加于枸杞原汁中发酵,经过滤、杀菌等操作工艺制成的鲜枸杞发酵酒口感纯正,澄清透明,性质稳定,具有枸杞酒特有的风味,是果酒中的佳品.
Using fresh chinese wolfberry juice made by Nanliang farm in Ningxia as raw material, authors studied the fermented wine waking techniques including dry yeast choice, technical processes and conditions, quality standards etc. France Lemont dry yeast was used in fermentation to make a fresh wine. Through filtration, sterilization operations, a fresh stable unique flavor Chinese wolfberry wine was produced.
出处
《农业科学研究》
2008年第4期77-79,共3页
Journal of Agricultural Sciences
关键词
鲜枸杞汁
发酵酒
干酵母
工艺
fresh chinese wolf berry juice
wine
dry yeast
techniques
