| 桑椹乳鸽酒的酿造工艺研究 |
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| 引用本文： | 韦玉芳.桑椹乳鸽酒的酿造工艺研究[J].南宁职业技术学院学报,2004,9(3):73-76. |
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| 作者姓名： | 韦玉芳 |
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| 作者单位： | 南宁职业技术学院,旅游与服务系,广西,南宁,530003 |
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| 摘 要： | 研究桑椹乳鸽酒的加工工艺及关键技术,采用正交试验选出最佳工艺条件。结果表明,乳鸽酶解的酶用量为2500u/g,桑椹酒发酵条件最佳为温度22摄氏度,接种量为0.20g/L,糖度24％。
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| 关 键 词： | 桑椹乳鸽 发酵酒 工艺技术 |
| 文章编号： | 1009-3621(2004)03-0073-04 |
| 收稿时间： | 05 14 2004 12:00AM |
| 修稿时间： | 2004年5月14日 |
To Study the Craft of Making Wine of Mulberry Fruit and Squab |
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| WEI Yu - fang.To Study the Craft of Making Wine of Mulberry Fruit and Squab[J].Journal of Nanning Polytechnic,2004,9(3):73-76. |
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| Authors: | WEI Yu - fang |
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| Abstract: | To study processing craft and key technology of wine of mulberry fruit and squab, with selecting the best process conditions through test, the result indicates consumption of enzyme in solving be 2500u/g, and the best condition for mulberry fruit wine fermented be temperature 22℃, the inoculating amount 0. 20g/L, and the candy 24% . |
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| Keywords: | mulberry fruit and squab fermented wine craft and technology |
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