摘要
以番茄为原料经取汁、发酵、澄清等工艺制得番茄发酵酒,通过正交试验,确定最佳发酵条件为:接种量0.8g/L,温度25℃,pH值4.2,添加质量分数为0.025%的1%壳聚糖溶液澄清,效果最佳。
Taking tonato as raw material, through mashing, fermentation and transmittance to develop tomato wine, when the product is measured by experiment content. The results show that the optimmn fermentation conditions are that inoculum size 0.8 g/L, lemerture 25 ℃, pH 4.2, the best transmittance is useing 0.025%..
出处
《农产品加工（下）》
2011年第4期51-53,共3页
Farm Products Processing
关键词
番茄
发酵酒
酿造工艺
tomato： fermented wine
brewing process
