摘要
以新鲜毛酸浆为原料,采用液态发酵法,研究酵母接种量、初始糖度、初始pH值和发酵温度对毛酸浆酒理化指标和感官评价的影响,采用正交试验方法优化并得到最佳发酵工艺条件,最终获得具有毛酸浆独特风味的毛酸浆果酒。结果表明,毛酸浆酒最佳发酵工艺条件为:发酵温度28℃,酵母接种量0.1%,初始pH值3.5,初始糖度18 Brix。
Using fresh Physalis pubescens L as the raw materials,the yeast inoculums size,the initial sugar content,initial pH and fermentation temperature are researched on typical properties and sensory evaluation.The optimum fermented technical conditions are determined by the orthogonal test.The results show that the best Physalis pubescens L wine fermentation conditions are as follows:fermentation temperature is 28 ℃,yeast inoculums 1%,initial pH value of 3.5,the initial sugar content to 18 Brix.
出处
《农产品加工(下)》
2011年第8期55-58,共4页
Farm Products Processing
基金
农业部苹果产业体系项目(nycytx-08)
关键词
毛酸浆酒
发酵工艺
研究
Physalis pubescens L Win
fermentation technology
study