南瓜、枸杞、芦荟复合发酵果酒的制造  

Develepment of pumpkin Lycium and aloe complex fermentation fruit wine

作　　者：吴翔[1] 王智[1] 肖丹[1] 吴龙英[1] 

机构地区：[1]贵州大学食品科学系,贵州贵阳550025

出　　处：《食品工业》2005年第4期24-26,28,共4页The Food Industry

摘　　要：以南瓜、枸杞、芦荟三种汁液为原料生产复合果酒。通过正交实验筛选出一组最佳的混合汁配方,分别选用三种不同的葡萄酒高活性干酵母菌种、三种不同的接种量,在三种不同的温度下进行发酵,经过正交实验,筛选出一组最佳的复合发酵果酒。实验结果表明,接种0.08%的安琪2号葡萄酒高活性干酵母,控温在23℃下发酵的果酒,营养丰富,色香味俱佳。The mixed juice of pumpkin, lycium and aloe was used to produce complex fruit wine. The best formula of complex juice was selected by orthogonal design. We fermented complex juice with three different high active dry yeast , three different inoculum and three different temperature. The results showed that the best technique was made under the condition of inoculum 0.08% ,high active dry yeast of angel No. 2 temperature 23℃. The fruit wine is rich in nutrition and uniqne flavor.

关 键 词：南瓜 枸杞 芦荟 发酵 果酒 复合发酵 高活性干酵母 制造 正交实验 原料生产 

分 类 号：TS262.7[轻工技术与工程—发酵工程]