摘要
杏仁具有很好的营养和保健作用,以杏仁为主料山楂为辅料红曲作为发酵剂进行杏仁果酒发酵研究。通过实验得出杏仁果酒最佳工艺为:主发酵时间7 d,初始pH为4.5,酵母菌接种量为7%,在26℃的温度下后发酵后陈酿,澄清过滤后得到酒度在8.5%的保健型杏仁果酒。
To almond and hawthorn for raw materials,mixed hawthorn fruit of almond production process were studied.Come through the trial process for making the best： Add pectinase,adjusted the initial pH value of 4.5,against 7% of the yeast fermentation fermentation 7 d,the temperature at 26 ℃ aging,after fermentation,after filtration to clarify the nutrient-rich,vivid color and has a special flavor and efficient health-care function in a complex fruit wine.
出处
《食品科技》
CAS
北大核心
2011年第2期93-95,共3页
Food Science and Technology
基金
张家口市科技攻关项目(0921060C)
河北北方学院青年资金项目(2009012)
关键词
杏仁
山楂
果酒
保健
almond
hawthorn
fruit wine
health-care
