摘要
以新鲜木瓜为主要原料,研究了木瓜酒的发酵工艺。通过实验,在pH2.6~3.3、糖质量浓度180~250g/L,温度25~30℃的条件下发酵,得出其最佳发酵工艺条件为：发酵温度为25℃,糖的质量浓度250g/L,pH3.3,接种量0.18g/L。
Preparation of the Chinese quince wine by fermentation was studied using Chinese quince as main material in this paper. The optimum fermentation conditions were determined by single factor design, which were fermentation temperature of 25℃, pH of 3.3, concentration of sugar of 25 %, and inoculums size of 0.18g/L. Key words： Chinese quince; wine; fermentation technology
出处
《现代食品科技》
EI
CAS
2009年第7期822-824,共3页
Modern Food Science and Technology
关键词
木瓜
酒
发酵工艺
Chinese quince
wine
fermentation technology
