摘要
采用保持荔枝果酒典型香气工艺、多菌种协调发酵、果糖促进发酵转化、超低温冷沉及三重过滤杀菌、绿色食品原料的控制技术与措施进行研发优质荔枝发酵酒产品。并着重介绍了优质荔枝发酵酒加工工艺流程中的创新点。
In order to research high quality litchi fermented wine, introduce techniques which could keep the typical aroma of litchi fruit wine, ferment with multi germ grows, promote to ferment a conversion with fructose, sink and disinfect in three process percolations within super low temperature, control technique and measure of the green food raw material. The paper introduced new ideas of processing technology of high quality litchi fermented wine emphatically.
出处
《保鲜与加工》
CAS
2008年第1期49-51,共3页
Storage and Process
基金
农业部“948”项目荔枝果品国外技术引进与产业化(编号2006-G31)
农业部公益性行业(农业)科研专项经费项目荔枝园改造及保鲜、加工技术研究(编号nyhyzx07-031)
国家星火计划项目水果深加工生物工程酿酒(编号:2005EA780045)
关键词
荔枝
荔枝酒
发酵
生产
litchi
litchi wine
ferment
produce
