摘要
以锦橙汁为原料,对锦橙果酒的加工工艺及影响锦橙果酒品质的因素进行了研究。正交实验结果:在发酵温度控制为24℃,果胶酶用量为0.7%,SO2用量为70mg/l,酵母接种量为0.7g/l的条件下制得色泽金黄、澄清透明的优质锦橙果酒。
In this paper, the fermentation technology of glorious orange wine with the glorious orange juice and the key technology parameters which effect on the product quality were studied. The optimal fermentation technology conditions were determined with the orthogonal experiment analysis. The optimal fermentation conditions were： 24℃ for fermentation temperature, 0.7% for pectinase, 70mg/l for SO2,and 0.7g/L for yeast vaccination.
出处
《四川食品与发酵》
2007年第4期40-43,共4页
Sichuan Food and Fermentation
关键词
锦橙
正交实验
果酒
glorious oranges
orthogonal design
wine
