无花果酒的研制  

Development of Fig Fruit Wine

作　　者：余乾伟[1] 谢邦祥[1] 冯怀先 

机构地区：[1]四川省食品发酵工业研究设计院,成都温江611130 [2]四川双流无花果种植研究基地,成都双流611110

出　　处：《酿酒科技》2004年第6期93-93,96,共2页Liquor-Making Science & Technology

摘　　要：无花果富含氨基酸、维生素、微量元素等,具有较高的营养价值。将无花果打浆或榨汁后,加糖调糖度为15%,接入安琪酵母活化液5%～15%,于20℃发酵5～6d,调酒精度9%～10%,含糖10%,总酸0.2%左右,经过滤后得无花果保健酒。(陶然)Fig containes abundant amino acids, vitamins and trace elements etc. and is of high nutrition. Fig, after pulping or juicing, added sugar to adjust sugar content to 15 %,then inoculated with 5 %～15 % Angel yeast activated liquid,then through 5～6 d fermentation under 20 ℃ to adjust sugar content to 10 % and alcohol content to 9 %～10 % and total acid content to about 0.2 %, then after filtration, fig health fruit wine was developed. (Tran. by YUE Yang)

关 键 词：发酵酒 无花果酒 保健酒 生产工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]