| 枣干红酒酿制浸提工艺的研究 |
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| 引用本文： | 富振华,郝林.枣干红酒酿制浸提工艺的研究[J].农产品加工．学刊,2008(12). |
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| 作者姓名： | 富振华 郝林 |
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| 作者单位： | 山西农业大学食品科学与工程学院,山西太谷,030801 |
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| 摘 要： | 以壶瓶枣为原料,在浸提时设置浸提时间、浸提料液比与果胶酶添加量3个试验因子,通过方差分析与新复极差分析,确定出红枣浸提时的最优工艺为:果胶酶添加量为0.30%,浸提料液比为1∶5(g∶mL),浸提时间30min。在此条件下可酿造出澄清透明,酒精度为11%左右的枣酒,为工业化生产红枣干红提供了理论基础。
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| 关 键 词： | 枣 干红酒 浸提 |
The Digesting Research of Jujube During the Course of Events of Dry Red Wine |
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| Fu Zhenhua,Hao Lin.The Digesting Research of Jujube During the Course of Events of Dry Red Wine[J].Nongchanpin Jlagong.Xuekan,2008(12). |
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| Authors: | Fu Zhenhua Hao Lin |
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| Institution: | Fu Zhenhua,Hao Lin (College of Food Science , Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801,China) |
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| Abstract: | This experiment takes Huping Jujube dates (one kind of dates looks like pot,which is the special product of Taigu,Shanxi Province) as material,setting three factors such as extrating time,solid-liquid leaching ratio and the amount of pectinase during the experimental process,in order to find out the optimum technics on extracting of dates. By doing this, the thesis provides theoretical support for industrialised production of dry red wine made of dates. |
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| Keywords: | jujube dry red wine extraction |
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