摘要
以乌饭子为主要原料,研究了乌饭子果酒的生产工艺,试验结果表明:利用0.04%的果胶酶可提高乌饭子果汁21.5%的出汁率;乌饭子果酒的最佳工艺条件为:酵母添加量为0.08%、含糖量为22%、pH为3.7、发酵温度为26℃。
The manufacturing processing of wine made of vaccinium bracteatum thunb fruit was researched. The results shown that juice yield could be elevated to 21.5%by treating with 0.04%pectinase. The optimal juice extracting processing were as follows：the juice was fermented by 0.08%yeast with 22%sugar at 26℃under neutral condition（pH3.7）.
出处
《食品研究与开发》
CAS
北大核心
2014年第4期62-65,共4页
Food Research and Development
基金
2012年-2013年度吉林省大学生创新项目(吉农院合字[2012]第016号)
关键词
乌饭子
果酒
生产工艺
vaccinium bracteatum thunb fruit
wine
processing
