摘要
本实验以新鲜山稔子果为主要原料,研究了山稔子酒的发酵工艺。在正交试验的基础上,得到其最佳发酵工艺条件为:发酵温度为25℃,糖度24%,柠檬酸添加量6g/L,接种量为0.21g/L。
Processing method of Fructus rhodomyrti wine was studied in this paper. The optimum technological parameters were determined by orthogonal design. The results showed that fermentation temperature was 25 ℃, the Bx of sugar was 24%, the content of citric acid was 6 g/L, and inoculum concentration was 0.21 g/L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期352-355,共4页
Food Science
关键词
山稔子酒
发酵工艺
正交试验
Fructus rhodomyrti wine
fermentation technology
orthogonal design
