| 固定化酵母发酵法生产女贞子特色保健果酒的研究 |
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| 引用本文： | 曹琼,郭卫芸,李蕊.固定化酵母发酵法生产女贞子特色保健果酒的研究[J].许昌学院学报,2012,31(5):80-84. |
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| 作者姓名： | 曹琼 郭卫芸 李蕊 |
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| 作者单位： | 1. 河南省鄢陵县林业局,河南鄢陵,461200
2. 许昌学院食品科学与工程学院,河南许昌,461000 |
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| 摘 要： | 主要对固定化酵母的条件及女贞子果酒的发酵工艺进行了研究．采用正交实验法设计优化苹果发酵时酵母的固定化条件为：海藻酸钠浓度为3％，氯化钙浓度为3％，固定化时间为6h．通过对初始糖度及女贞子加入量的单因素实验得出：当初始糖度为18％、女贞子加入量为10g／300mL时，发酵速度较快且具有良好的风味．
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| 关 键 词： | 固定化酵母 女贞子 苹果酒 固定化条件 |
Study on Production of Liqustrum Lucidum Wine with Immobilized Yeast' s Fermentation |
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| CAO Qiong,GUO Wei-yun,LI Rui.Study on Production of Liqustrum Lucidum Wine with Immobilized Yeast' s Fermentation[J].Journal of Xuchang University,2012,31(5):80-84. |
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| Authors: | CAO Qiong GUO Wei-yun LI Rui |
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| Institution: | 1.Yanling Forristry Commission,Yanling 461200,China;2.College of Food Science and Engineering,Xuchang University,Xuchang 461000,China) |
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| Abstract: | This paper studies the conditions of immobilized yeast and the fermentation techniques of ligustrum lucidum wine.The immobilized conditions of apple fermentation through orthogonal test are as follows: sodium alginate concentration is 3%,the concentration of calcium chloride is 3%,and fixed time is 6 h.Through the single factor experiment,the result shows: when initial brix is 18%,if 10g privet is joined into 300ml juice,fermentation becomes faster and the wine has a better taste. |
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| Keywords: | immobilized yeast ligustrum lucidum apple wine immobilized conditions |
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