马蹄汁酒精发酵饮料的研制  

Development of Alcohol Fermentation Beverage On Water Chestnut Juice

作　　者：韩明[1] 林永焊[1] 林植亮[1] 

机构地区：[1]广州市乡镇企业管理干部学院农技系,广州510405

出　　处：《广州食品工业科技》2004年第4期77-78,共2页

摘　　要：马蹄去皮制得马蹄汁,调整糖分和酸度后接种 2.0～3.0%的酵母培养液, 25℃下发酵培养两天可制得含酒精 4.2%,清澈透明,口感较好的风味马蹄汁酒精饮料。The alcohol beverage of water chestnut juice fermented by yeast was studied. Experimental results showed that adding 2~3% yeast culture broth to water chestnut juice adjusted by sugar and acid, the alcohol content of the fermentation beverage could reach 4.2% after two days, and the beverage tasted well.

关 键 词：酒精发酵 饮料 去皮 风味 马蹄 口感 酵母培养 糖分 发酵培养 接种 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程] S645.3[轻工技术与工程—食品科学与工程]