| 新型果酒饮料的发酵条件研究 |
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| 引用本文： | 张凤琴,朱海良,王肖肖,苏蕊,沈庆春.新型果酒饮料的发酵条件研究[J].巢湖学院学报,2014(6):75-79. |
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| 作者姓名： | 张凤琴 朱海良 王肖肖 苏蕊 沈庆春 |
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| 作者单位： | 巢湖学院化学化工与生命科学学院,安徽 巢湖,238000 |
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| 基金项目： | 国家级大学生创新创业训练计划项目，巢湖学院科学研究项目 |
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| 摘 要： | 以柠檬和紫薯为发酵原料制备新型果酒饮料,主要对该新型果酒饮料的料水比、加糖量、主发酵及后发酵时间等发酵条件进行探讨。结果表明:柠檬汁和紫薯的料水比分别为1:25和1:7,加糖量为10%,主发酵时间为13 h,后发酵时间为12 h,在此条件下该果酒饮料的感官指标及经济成本达到最佳。
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| 关 键 词： | 果酒 柠檬 紫薯 发酵条件 |
RESEARCH ON FERMENTATION CONDITIONS OF NEW FRUIT WINE DRINK |
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| ZHANG Feng-qin,ZHU Hai-liang,WANG Xiao-xiao,SU Rui,SHEN Qing-chun.RESEARCH ON FERMENTATION CONDITIONS OF NEW FRUIT WINE DRINK[J].Chaohu College Journal,2014(6):75-79. |
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| Authors: | ZHANG Feng-qin ZHU Hai-liang WANG Xiao-xiao SU Rui SHEN Qing-chun |
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| Institution: | (School of Chemistry, Chemical Engineering land Life Sciences, Chaohu College, Chaohu Anhui 238000) |
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| Abstract: | The new fruit wine drink is fermented with lemon and purple potatoes. The study explores fermentation conditions such as the ratio of raw materials and water, the amount of sugar, the main fermentation and post-fermentation time and so on. The results show that the ratios of raw materials and water about lemon juice and purple potatoes are respectively 1：25 and 1：7. Be-sides,the amount of sugar is 10%;the main fermentation time is 13 h;post-fermentation time is 12 h. The sensory indicators and economic cost arrive at the optimum in these conditions. |
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| Keywords: | fruit wine lemon purple potato fermentation conditions |
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