摘要
以五味子为原料生产发酵型五味子果酒,采用正交试验法对发酵型五味子果酒的加工工艺及影响因素进行分析。发酵温度为32℃,发酵时间为1d,pH值为6.5,接种量为1.2%时所得产品颜色橙红,风味纯正,口感醇厚,具有独特的五味子果香。
Taking Schisandra chinensis as materials to produce fermented Schisandra chinensis fruit wine, which process technology and influence factors were analyzed by orthogonal design test method. Got that the wine has natural red color, wonderful flavor, beautiful taste and has special aroma of Schisandra chinensis when the fermentation temperature was 32℃, the fermentation time was 1 day, pH was 6.5 and the inoculation amount was 1.2%.
出处
《吉林农业科技学院学报》
2007年第2期5-6,25,共3页
Journal of Jilin Agricultural Science and Technology University
关键词
五味子
果酒
发酵
Schisandra chinensis （Turez.） Bail.
fruit wine
fermentation
