摘要
以菠萝蜜为主要原料,采用控温发酵技术酿制菠萝蜜果酒,通过对比试验确定最佳工艺参数为:果胶酶用量100 mg/L,SO_2添加量(50-100)mg/L,发酵温度24℃,糖度调整为21%,酵母接种量5%。
Using jackfruit as main material ,jackfruit wine was produced by temperature-control fermentation. With comparative tests ,the optimal processing parameters were determined .The addition amount of pectinase was 100 mg/L, SO2 content was （50-100） mg/L, fermentation temperature was 24℃, sugar content was adjusted to 21% and the active dry yeast was 5%.
出处
《食品工业》
北大核心
2008年第5期22-24,共3页
The Food Industry
关键词
菠萝蜜
酿造
果酒
工艺参数
jackfruit
fermentation
fruit wine
technical parameter
