沙棘白兰地酒制备工艺的研究 |
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引用本文: | 李树志,鲁长征,山永凯,任蓓蕾.沙棘白兰地酒制备工艺的研究[J].国际沙棘研究与开发,2009,7(2):8-11. |
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作者姓名: | 李树志 鲁长征 山永凯 任蓓蕾 |
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作者单位: | 1. 青海清华博众生物技术有限公司,青海西宁,810016 2. 青海清华博众生物技术有限公司,青海西宁,810016;陕西科技大学生命科学与工程学院,陕西西安,710021 |
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摘 要: | 本文以沙棘汁为原料,研究沙棘白兰地酒的制备工艺。由于沙棘汁酸度较高,所以本实验对其进行了降酸处理。通过正交试验,得出制备沙棘白兰地酒的最佳工艺参数为:pH为3.6,树脂为AT-90B,发酵温度为25℃,酵母菌接种量为300ppm,在此条件下,果酒感官品质良好,适合企业规模生产。
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关 键 词: | 沙棘果 制备 最佳工艺 感官品质 |
Study on Preparation Techniques of Seabuckthorn Brandy |
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Authors: | Li Shuzhi Lu Changzheng Shan Yongkai Ren Beilei |
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Institution: | 1. Qinghai Tsinghua Biology Bio-Tech Co. , Ltd. , Xining 810016; 2. Life Institute of Science & Engineering, Shaanxi University of Science & Technology, Xi' an 710021) |
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Abstract: | The seabuckthorn juice was used as raw material to make on the preparation of seabuckthorn brandy. Because of seabuckthorn juice wtih high acid degree, a drop acid treatment was done. Through orthogonal experiment, the optimum parameters were. pH 3.6, AT--90B resin, fermentation temperature 25℃, inoculum size 300 ppm. Under these conditions, the sensory quality of wine was better and suited to enterprise-scale production. |
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Keywords: | seabuckthorn juice preparation best progress sensory quality |
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