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沙棘葡萄复合饮料发酵工艺初探 被引量:14

Exploration on fermentation process of sea-buckthorn and grape compound beverage
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摘要 以沙棘与葡萄为原料,采用单因素和响应面试验分析沙棘与葡萄复合比例、初始糖度、发酵温度、酵母添加量对沙棘葡萄复合饮料品质的影响。结果表明,沙棘葡萄复合饮料最佳发酵工艺条件确定为沙棘汁与葡萄汁复合比例7∶3(V/V),初始糖度12.6°Bx,发酵温度25℃,酵母添加量为0.03%。在此条件下,发酵所得复合饮料口感柔和、香气浓郁,爽口,感官评分为93分。 Using sea-buckthorn and grape as raw materials, the effects of compound proportion of sea-buckthorn and grape, initial sugar content, fermentation temperature and yeast addition on quality of sea-buckthorn and grape compound beverage were analyzed by single factor experiments and response surface method. The results showed that the optimum fermentation conditions of the beverage were identified as compound proportion of sea-buckthorn juice and grape juice 7∶3 (V/V), initial sugar content 12.6 °Bx, fermentation temperature 25 ℃, and yeast addition 0.03%. Under the conditions, the compound beverage had soft and refreshing taste and rich fragrance, the sensory score was 93.
出处 《中国酿造》 CAS 北大核心 2017年第12期176-180,共5页 China Brewing
关键词 沙棘 葡萄 复合饮料 响应面法 发酵工艺 sea-buckthom grape compound beverage response surface method fermentation process
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