摘要
以猕猴桃果脯厂产生的废糖液为原料,对其酿造果酒的生产工艺及最佳工艺参数进行了系统研究。结果表明:①废糖液较佳的澄清条件为离心处理;②废糖液较佳的脱色条件为活性炭处理;③较佳发酵温度为22℃,发酵时间为9d;④废糖液酿造果酒的最佳培养条件为糖分的质量分数为20%,pH值为6,酵母质量分数为4%。
The residual sugar solution of kiwi preserved production as fermentation material, the optimum fermented parameters were systematically studied in this paper. The results showed： ①the residual sugar solution was optimally clarified by centrifugation; ②and it was optimally discolored by activated carbon; ③the optimum fermentation condition was temperature 22℃, fermentation time 9d; ④the optimum condition of residual sugar solution was sugar content 20%, pH 6, yeast density 4%.
出处
《农产品加工（下）》
2007年第3期58-60,共3页
Farm Products Processing
基金
陕西省重大科技专项(2006KZ09-G1)
2005年农业部跨越计划(2005-四)
国家科技攻关引导项目--西部专项(2001BA901A19)。
关键词
果脯
加工废弃液
果酒
kiwi preserved
residual sugar solution of production
fruit wine
