摘要
以芦荟和绿豆为原料进行了发酵酿酒试验。结果表明:芦荟汁与绿豆汁按1∶4的比例混合,加入23%的蔗糖0、.3 g/L的果酒酵母及0.6 g/L的增香酵母,20℃前发酵10 d,28℃后发酵15 d,15℃陈酿1个月,然后经澄清、灭菌、包装等工艺后制得芦荟绿豆酒。成品酒不但营养丰富、醇香怡人,而且滋补健身、美容养颜,是一种保健饮品。
The key technologies of the wine made from aloe and mung bean were introduced. The results showed that mixing ratio of aloe juice and mung bean juice as 1 ： 4, addition of 23% sugar and inoculation with 0. 3 g/L fruit wine yeast and 0. 6 g/L aroma-producing yeast, 10 d primary fermentation at 20℃ and 15 d secondary fermentation at 28℃, then one month ageing at 15℃, and then clarification, sterilization and finally wine packing. As health care wine, the liqueur had not only high nutritive value and elegant flavor, but also health function.
出处
《北方园艺》
CAS
北大核心
2010年第11期186-188,共3页
Northern Horticulture
基金
河南濮阳市重点应用研究资助项目(070510)
关键词
芦荟
绿豆
发酵酿酒
工艺
aloe
mung bean
wine fermerntation
processing technology
