摘要
以宁夏灵武新鲜长枣压榨汁为原料,通过对比实验确定采用法国莱蒙特SP干酵母进行发酵,经过单因素和正交试验确定最佳发酵条件为,加水量为60%,加糖量为5%,接种量为0.2%,温度为22℃,生产出来的枣酒酒度相对最高,口感最纯正,最具有长枣特有的风味。
Taking Ningxia LingWu＂ fresh long jujube pressure juice as raw material. It＇s determined that adopted French lai monte SP dry yeast having a ferment through the contrast experiment, by the single factor and orthogonal test made out the optimal fermentation conditions ： water added 60 %, sugar amount of 5 %, inoculated quantity 0.2 %, temperature for 22 ℃, then the produced wine jujubes, of which was of relatively high alcoholic strength, good taste, and its peculiar flavor.
出处
《食品研究与开发》
CAS
北大核心
2012年第7期81-83,共3页
Food Research and Development
关键词
发酵酒
灵武长红枣
酒度
fermented wine
Lingwu long red jujube
wine degrees
