发酵型五味子果酒的研制  

On the Process of Fermented Schizandra Chinensis Dail Fruit Wine

作　　者：黄宝玺[1] 王大为[2] 王金凤[1] 张巍[1] 

机构地区：[1]齐齐哈尔职业学院外语系,食品加工技术专业齐齐哈尔161005 [2]吉林农业大学食品科学与工程学院,长春130118

出　　处：《酿酒》2009年第5期77-78,共2页Liquor Making

摘　　要：以五味子为原料生产发酵型五味子果酒。采用正交试验法对发酵型五味子果酒的加工工艺及影响因素进行分析。发酵温度为32℃,发酵时间为1天,pH为6.5,接种量为1.2%时所得产品颜色为橙红,风味纯正,口感醇厚,具有独特的五味子果香。The Schizandra Chinensis bail fruit wine was produced from Schizandra Chinensis bail. The study on process and influence factors of fermented Schizandra chinensis bailfruit wine by the orthogonal design. Fermentation temperature and time were 32℃ and ld respectively.Inoculation and pH were 1.2% and 6.5 respectively. In this process,the wine has natured red color,wonderful flavor,beautiful taste and has special aroma of Schizandra Chinensis bail.

关 键 词：五味子 果酒 发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]