期刊文献+

固化酵母发酵黑枸杞苦荞酒生产工艺研究 被引量:4

Study on the Wine-brewing Technology of Lycium ruthenicum Murr.and Fagopyrum tataricum(L.) Gaertn Fermented by Solidified Yeast
下载PDF
导出
摘要 本文以宁夏黑枸杞和苦荞为原料,采用固化酵母的发酵方式酿造黑枸杞苦荞复合酒,并采取响应面法确定其最佳工艺。研究表明:黑枸杞与苦荞汁的最优比例是1:1.5;固化酵母发酵方式优于游离发酵方式;低温发酵得到的果酒不仅保存了原材料的味道而且最大程度减少营养成份流失。 In this paper,Ningxia Lycium ruthenicum Murr.and Fagopyrum tataricum(L.)Gaertn were used as raw materials to brew the compound wine by solidified yeast,and the optimum technology was determined by Response Surface Method.The results showed the optimum proportion of L.ruthenicum and F.tataricum was 1:1.5,and the solidified yeast fermentation mode was superior to free fermentation.Low temperature fermented fruit wine not only preserves the taste of raw materials but also minimizes the loss of nutrients.
作者 邓清祥 靳寿平 李诚 DENG Qing-xiang;JIN Shou-ping;LI Cheng(College of Food Science/Sichuan Agricultural University,Ya'an 625000,China;Ya'an Food and Drug Administration Bureau,Ya'an 625000,China)
出处 《山东农业大学学报(自然科学版)》 CSCD 北大核心 2018年第4期623-627,共5页 Journal of Shandong Agricultural University:Natural Science Edition
关键词 固化酵母 黑枸杞 苦荞 生产工艺 Solidified yeast Lycium ruthenicum Murr. Fagopyrum tataricum(L.)Gaertn wine manufacturing technology
  • 相关文献

参考文献4

二级参考文献61

共引文献146

同被引文献60

引证文献4

二级引证文献18

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部