摘要
以南瓜为主要原料,果肉破碎加果胶酶取汁后添加葡萄酒干酵母,控温发酵,用正交试验法和感官评定的方法得出了最佳工艺参数。制得了含酒精10%(V/V)、色泽金黄、口感协调、澄清透明、具有南瓜的清香和酒的醇香的保健型南瓜酒。
The health pumpkin wine was obtained with the pumpkin as the main materials, which adding pectinase enzyme to get the juice, using the wine dried-yeast, controlling the temperature and fermenting. And the optimum technology parameters were investigated bv orthogonal test and the methods of sensory evaluation. The pumpkin wine which including 10% alcohol （V/V ） had a golden color, good transparency, with the pumpkin＇s natural aroma and the alcohol flavor was prepared.
出处
《食品工业》
北大核心
2005年第4期17-19,共3页
The Food Industry
