南瓜酒发酵工艺条件的研究  

Study on Fermentation Technology of Pumpkin Wine

作　　者：黄儒强[1] 郭倩玉[1] 陈杰[1] 周小红[1] 欧阳爱兰[1] 

机构地区：[1]华南师范大学生命科学学院,广东广州510631

出　　处：《食品科学》2007年第8期227-230,共4页Food Science

摘　　要：本实验以新鲜南瓜为主要原料,研究了南瓜酒的发酵工艺。在正交试验的基础上,得到其最佳发酵工艺条件为:发酵温度为25℃,糖度26%,柠檬酸添加量2g/L,接种量为0.18g/L。Processing method of the pumpkin wine was studied with that the main material was pumpkin in this paper. The optimum technological parameters were determined by orthogonai design. The results showed that fermentation temperature was 25℃, and the Bx of sugar was 26%, and the content of citric acid was 2 g/L, and inoculum concentration was 0.18 g/L.

关 键 词：南瓜酒 发酵工艺 正交试验 

分 类 号：TS262.7[轻工技术与工程—发酵工程]