摘要
以覆盆子为主要原料,辅以枸杞,经酒精发酵生产覆盆子枸杞生态保健酒,运用正交试验确定发酵的工艺条件为:酵母菌接种量为2%,枸杞添加量为20%,发酵温度25℃,发酵时间为7d。成品感官指标、理化指标及微生物指标均达到国家标准。
Raspberry and wolfberry were used as material to produce ecological health wine through alcohol fermentation. The optimal process conditions determined by orthogonal test was that the inoculumu of yeast was 2%, the woltberry dosage 20%, the culture temperature 25℃ and the fermentation time 7d. The sensory, physiochemical and microbial indicators could meet with national standards.
出处
《中国酿造》
CAS
2013年第10期146-148,共3页
China Brewing
基金
国家级大学生创新创业训练计划项目(教高思函[2013]8号)
湖南省大学生研究性学习与创新性实验计划项目(湘教通[2012]402号)
关键词
覆盆子
枸杞
保健酒
发酵
raspberry
wollberry
health wine
fermentation
