摘要
以李子为主要原料,以酒精度为评价指标,研究了发酵时间、发酵温度、初始pH值、酵母添加量4个因素对果酒酒精度的影响,并进行L9(34)正交试验。结果表明,李子果酒的最佳发酵条件为:发酵时间11d,发酵温度21℃,初始pH值4.0,酵母菌种添加量7%。在该条件下酒精度为12.40%。
In the trial,the content of free amino acid of the Saanen goat′s milk in Hohhot area was analyzed. The results showed that 17 kinds of amino acids in the milk of Saanen goat can be detected,and the content of glutamate is the highest among them. Except for arginine,the other amino acids content all were higher than that of milk.
出处
《畜牧与饲料科学》
2009年第9期47-48,51,共3页
Animal Husbandry and Feed Science
作者简介
作者简介：侯会绒（1980～），女，讲师，硕士，主要研究方向为食品分离技术。
