摘要
研究以南瓜饮料生产的下脚料滤渣为原料生产南瓜保健果酒的加工工艺。结果表明,选择接种量8%,糖度18%,温度22℃,主发酵7 d,3 500 r/min离心20 min可得到澄清的酒液,陈酿后酒味更佳。
In this paper, brewing technological of pumpkin healthy wine were studied by using the marc of pumpkin beverage production. The experiment results show that： inoculation volume 8%, sugar degree 18%, temperature 22℃, primary fermentation 7 d, centrifugal separation 20 min on 3 500 r/min. In this extraction conditions, the quality pumpkin wine body was clear and vinosity taste was better after aging.
出处
《食品工业》
北大核心
2009年第3期55-57,共3页
The Food Industry
基金
校企合作攻关项目
关键词
南瓜
果酒
液态发酵
工艺
pumpkin
fruit wine
submerged brewing
technology
