摘要
以鲜无花果果浆为原料,添加0.03%果胶酶,接种0.06%葡萄酒活性干酵母,18-22℃发酵,并经调整成分、人工下胶澄清、冷热处理等,研制了半甜型无花果酒,质量符合企业与国家有关标准要求。
Fresh fig juice supplemented with 0.03% pectolase was inoculated with 0.06% grape wine active dry yeast, and then fermented at 18 -22℃. After the other procedures of ingredients adjustment, clarification and cold-heat treatment, half-sweetness fig ratafia was produced. The quality of the product conformed to the enterprise and the national food standards.
出处
《山东食品发酵》
2007年第3期30-32,共3页
Shandong Food Ferment
关键词
无花果
发酵
果酒
fig fermentation ratafia
