摘要
研究以水果型木瓜为原料加工成果酒的酿造工艺,采用正交试验法,分析温度、接种量、初始pH值、糖度对水果型木瓜果酒质量的影响,确定最佳工艺参数,结果:温度25℃、酵母接种量0.25 g/L、初始pH值4.0、糖度22%。在此条件下酿造,可得到酒度适中、色泽好、风味佳的水果型木瓜果酒。
Study the brewing technique that fruity pawpaw is used to make cider. Orthogonal design is used to analyze the influence of temperature, inoculums size, initial pH value and sugar degree on the quality of fruitpawpaw cider, the best technological parameter is fixed as follow ： the temperature is 25 ℃, the inoculums size of yeast is 0.25 g/L, the initial pH value is 4.0, the sugar degree is 22 %. Under these circumstances, we can brew fruity pawpaw cider with medium alcohol content, good color and better taste.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期114-117,共4页
Food Research and Development
关键词
水果型木瓜
果酒
酿造工艺
fruity pawpaw
cider
brewing technique
