摘要
以当地特产桑椹鲜果为原料,添加果胶酶,接种自选的LF-531优良酵母,24～28℃发酵,人工下胶澄清,调整成分,冷热处理,研制的系列桑椹果酒,质量符合企业与国家有关的标准要求。
A series of mulberry wine were produced by using local fresh mulberry as raw material,pectolase as adjunct and free LF-531 yeast as fermenting enzyme.After fermented at 24～28℃,the products were treated by ingredients adjustment,clarification and cold-heat treatment.The quality of the mulberry wines produced conformed to the enterprise and the national food standards.
出处
《食品工业》
北大核心
2009年第5期42-45,共4页
The Food Industry
关键词
桑椹
发酵
果酒
mulberry
fermentation
fruit wine
