猕猴桃稠酒生产工艺研究  

Study on the Production Techniques of Kiwi Fruit Dense Wine

作　　者：贾鹏[1] 卢晓霆[1] 高振鹏[2] 

机构地区：[1]长春工业大学生物工程学院,吉林长春130012 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《酿酒科技》2006年第8期91-93,96,共4页Liquor-Making Science & Technology

摘　　要：以猕猴桃和糯米为原料,对猕猴桃稠酒发酵生产工艺及最佳参数进行了系统研究,结果表明:①猕猴桃稠酒的最佳发酵条件为:糯米∶猕猴桃=4∶1,酵母接种量0.5%,发酵温度35℃;②猕猴桃稠酒的最佳稳定剂配比为0.05%A和0.06%B。The production techniques of Kiwi fruit dense wine by kiwi and glutinous rice as raw materials and the relative optimal technical parameters were studied. The results showed： ①the best condition for fermenting the kiwi fruit dense wine was： glutinous flee： kiwi fruit=4：1, 0.5 % addition of yeast, fermentation temperature at 35 ℃; （g）optimum proportioning for wine stabilizer was 0.05 % A and 0.06 % B.

关 键 词：稠酒 猕猴桃 生产工艺 混合发酵 

分 类 号：TS262[轻工技术与工程—发酵工程]