摘要
以金樱子火棘为原料生产复合保健果酒,采用正交试验法对发酵型金樱子火棘果酒的加工工艺及影响因素进行分析。原料配比V(金樱子)∶V(火棘)为2∶1,SO2添加量40mg/L,发酵温度30℃,酵母菌用量为1.0%时所得产品颜色橙红,风味纯正,口感醇厚,具有独特的金樱子火棘果香。
Fruit wine was prepared by using Rosa laeligata and Pyracantha as raw materials. Processing technology and influenced factors were studied with orthogonal experimental design. The optimum conditions for fruit wine production were as follows： with volume ratios of Rosa laevigata and Pyracantha by 2：1, concentration of SO2 at 40mg/L and inoculum by 1.0%. The final product has natural red color, wonderful flavor, beautiful taste and special aroma of Rosa laevigata and Pyracantha.
出处
《中国酿造》
CAS
北大核心
2010年第8期164-166,共3页
China Brewing
关键词
金樱子
火棘
复合果酒
Rosa laevigata
Pyracantha
fi-uit wine
