摘要
以野木瓜和糯米为主要原料研制野木瓜糯米酒。实验确定了最佳工艺参数为,果汁:甜酒比例为1:1(mL/g),酵母的添加量为0.1%,发酵温度28℃。并初步探讨了对野木瓜糯米酒的澄清效果,实验结果表明:在50 mL的果酒中添加2%的皂土溶液4 mL,澄清效果最佳,澄清后透光率高达90.0%。野木瓜糯米酒风味独特、酒香醇厚、果味清新,果香与糯米酒香相互协调,具有极其重要的开发价值和广阔的市场前景。
Chaenomeles cathayensis and glutinous rice as the main materials,Chaenomeles cathayensis glutinous rice wine was prepared.The optimum technological conditions as follows： juice and glutinous rice wine ratio was 1：1（mL/g）,the amount of yeast was 0.1 %,fermentation at temperature 28 ℃.The settle effect of Chaenomeles cathayensis glutinous rice wine were discussed,the results shown that 2 % bentonite was added in 50 mL wine,the optimum effect was obtained and the transmittancy achieved at 90.0 %.Chaenomeles cathayensis glutinous rice wine with unique flavour,full-bodied,with liqueur,fruit and glutinous rice wine coordination,and has an important developmental value and broad market prospect
出处
《食品研究与开发》
CAS
北大核心
2011年第5期66-68,共3页
Food Research and Development
基金
贵州省科技厅工业攻关项目(黔科合GY[2009]3052)
贵州大学引进人才科研项目[贵大人基合字(2008)017号]
关键词
野木瓜
果酒
糯米酒
澄清
Chaenomeles cathayensis
fruit wine
glutinous rice wine
clarification
