摘要
重点研究了桑椹酒发酵方式。结果表明,于破碎桑椹果浆中加入果胶酶100mg/L、SO220mg/L,45℃下酶解6h后榨汁,于浊汁中加果胶酶40mg/L、皂土0.9g/L、SO230mg/L,室温下静置8-12h,可获得澄清效果好的桑椹清汁;同时采用清汁发酵能酿造出比采用浊汁发酵更优质的桑椹酒。
Fermentation mode of mulberry wine was mainly studied in this paper for its effects on product quality. The result showed the mulberry juice was clarified by adding SO2 20mg/L and 100mg/L pectinase. Clear mulberry juice was obtained by pressing mashed mulberry fruit after six hours incubation with the enzyme at 45℃, then adding SO2 30mg/L, 40mg/L pectinase, 0.9g/L benotonite for 8-12 hours. You can brew out the high quality mulberry wine with the clarified juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第7期118-119,122,共3页
Science and Technology of Food Industry
基金
国家科技攻关引导项目-西部专项(2001BA901A19)
关键词
桑椹酒
发酵方式
品质
mulberry wine
fermentation mode
quality
