枣酒的研制  

Development of Jujube Fruit Wine

作　　者：程刚[1] 李群英[2] 申晓琳[2] 姜晗英 

机构地区：[1]河南省科学院生物工程研究所,河南郑州450016 [2]郑州牧业工程高等专科学校,河南郑州450000 [3]郑州海纳食品科贸有限公司,河南郑州450016

出　　处：《酿酒科技》2008年第4期96-97,共2页Liquor-Making Science & Technology

摘　　要：以灵宝大枣为原料,研究枣酒的制备工艺及发酵条件。结果表明,大枣用清水洗净后,先用50℃水浸泡10～15min,把水倒掉,再用90～95℃热水处理30min后,出汁率最高;枣酒发酵的最佳工艺条件为:发酵温度20℃,菌种接入量0.5%,发酵时间10～12d,发酵过程pH3.5,酒精度12%vol,总糖120%。Jujube （produced in Lingbao） was used as raw materials to produce jujube fruit wine and the preparation procedures were as follows： jujube cleaned by water and steeped in water at 50 ℃ for 10-15 rain, then water dropped and 30 min treatment in heated water at 90-95 ℃, which could achieve the highest juicing rate,The optimum fermentation conditions were as follows： fermentation temperature at 20 ℃, 0.5 % inoculation quantity, 10-12 d fermentation time,pH value as 3.5 during the fermentation, 12 % alcohol degree and 120 % total sugar.

关 键 词：大枣 制汁工艺 发酵条件 枣酒 

分 类 号：TS262[轻工技术与工程—发酵工程]