摘要
以柑橘为原料,研究采用控温发酵技术酿制柑橘果酒的工艺流程。结果表明:南丰蜜桔与桠柑较适合于酿造柑橘果酒;确定的最佳工艺参数为发酵温度为(25±1)℃、发酵时果汁分次调糖至22%、酶法对柑橘发酵汁脱苦9、00 mg/L皂土澄清果酒。
The optimal processing parameter and some factors affecting product quality were determined by the compared experiments. Nanfeng tangerine was suitable for making citrous wine; the best temperature of fermentation was (25± 1) ℃ ; sugar content of fruit juice should be adjusted to 22% in two parts; enzymatic method should be used for ; bentonite (900 mg/L) should be used to clarify the citrous wine. It provided a feasible way for the processing of citrous.
出处
《北方园艺》
CAS
北大核心
2010年第4期180-183,共4页
Northern Horticulture
关键词
柑橘
果酒
加工工艺
citrous
fruit wine
processing technology