摘要
采用多菌协联发酵等前沿加工技术,使用新鲜红心火龙果为发酵原料,通过挑选、清洗、破碎榨汁以后添加实验室自筛的火龙果酒酵母和生香酵母,采用多菌协联发酵,所得的产品口味纯正、香气突出浓郁、回味协调丰盈的火龙果酒。
Using fresh red pitaya as the raw material, the red pitaya wine was produced by biological coupling fermentation after selecting material, cleaning, pressing and fermented by screened red pitaya wine yeast and aroma yeast. High quality of red pitaya wine was obtained which characterized by good aroma and balanced body.
出处
《食品工业》
CAS
北大核心
2016年第2期110-112,共3页
The Food Industry
关键词
发酵
水果
酵母
果酒
fermentation
fruits
yeast
fruit wine
