摘要
采用正交试验法对糖、酒、酸的3个因素进行分析,确定出苦瓜酒生产工艺的最佳方案。结果表明,浸泡后的苦瓜酒精度为18%、糖含量为6%、酸含量为0.06%时,产品口感上最佳。
With orthogonal test, sugar, wine and sour concentration is analyzed to decide the optimal way for processing the balsam pear wine. The results show when the alcohol concentration of the soaked balsam pear is 18%, sugar concentration is 6% and acid concentration is 0.06%, the taste is best.
出处
《长春工业大学学报》
CAS
2009年第6期633-636,共4页
Journal of Changchun University of Technology
基金
吉林省教育厅科技计划基金资助项目(吉教科合字[2002]第37号)
关键词
苦瓜
白酒
浸泡
糖含量
balsam pear
Chinese liquor
soaking
sugar concentration.
