摘要
研究了以无核干红枣为原料发酵生产枣酒的工艺条件。试验结果表明加水量为枣质量的6倍时,浸提水温80℃处理1 h,微波炉800 W功率热处理12 min可得优质红枣汁。红枣汁用白砂糖调整至可溶性固体物(SSC)为20%,灭菌后冷却加入NaHSO3 60 mg/L,接入体积分数为2.5%的酒精酵母菌液,28℃发酵4d,过滤澄清后加入蜂蜜调制,冷藏处理后可得风格独特的枣蜜酒。
The fermentation technologies of jujube wine were studied.The results showed that adding water as 6 times as the weight of dried red dates,immersing for 1 h at 80 ℃ then dealing for 12 min in the cooker fire of 800 W,got red dates juice.Adjusting the juice with sugar to 20% SSC,cooling and adding NaHSO3 60 mg/L after sterilization,inoculating yeast concentration in 2.5%（V/V）,fermenting at 28 ℃ for 4 d,blending honey after filtering and clarify processing,so that got jujube with honey wine of specific style.
出处
《食品工业》
北大核心
2012年第1期18-20,共3页
The Food Industry
基金
广西工学院科学基金资助项目(院科自1166214)
关键词
红枣
蜂蜜
酒
酿制工艺
jujube
honey
wine
brewing technologies
