摘要
为开发出高品质的红枣果酒,以优质红枣为原料,通过单因素试验和正交试验,研究红枣果酒的生产工艺。实验证明最佳的红枣汁浸提条件为:料液比1:6,酶解时间4 h,果胶酶用量0.5 g/L,酶解p H为3.5;最佳发酵工艺条件为:SO_2添加量80 mg/L,酵母添加量0.5 g/L,p H为3.5,温度20℃。成品红枣果酒色泽清亮、风味独特、稳定性好,同时也保留了红枣中原有的营养成分。
Using red jujube as raw materials, high-quality red jujube wine was developed. Production technology of fermented red jujube wine were investigated by single factor test and or thogonal experiments. The results showed that optimum hydrolytic condition was： the material-water ratio 1：6, enzymatic hydrolysis time 4 h, pectinase 0.5 g/L, p H value 3.5. The optimal main fermentation conditions were summed up as follows： the addition amount of SO_2 was 80 mg/L, inoculum 0.5 g/L, p H value 3.5, fermentation temperature 20 ℃. The product characteristic was bright color, unique flavor, good stability and maintain the nutrient content.
出处
《食品科技》
CAS
北大核心
2016年第10期63-68,共6页
Food Science and Technology
基金
河北省高等学校科学技术研究项目(ZC2016165)
国家林业公益性行业科研专项(201304708)
关键词
红枣
果酒
酶解
工艺
发酵
red jujube
fruit wine
enzymatic hydrolysis
technology
fermentation
作者简介
任晓宇（1992-），女，硕士研究生，研究方向为食品营养与安全。
通讯作者
