杏仁乳发酵果酒的工艺优化研究  

Craft of fermented ratafia with almond milk and hawthorn

作　　者：罗永华[1] 何扩[1] 张秀媛[1] 王丽霞[1] 史忠林[1] 

机构地区：[1]河北北方学院农林科技学院,张家口075131

出　　处：《食品科技》2011年第2期93-95,共3页Food Science and Technology

基　　金：张家口市科技攻关项目(0921060C);河北北方学院青年资金项目(2009012)

摘　　要：杏仁具有很好的营养和保健作用,以杏仁为主料山楂为辅料红曲作为发酵剂进行杏仁果酒发酵研究。通过实验得出杏仁果酒最佳工艺为:主发酵时间7 d,初始pH为4.5,酵母菌接种量为7%,在26℃的温度下后发酵后陈酿,澄清过滤后得到酒度在8.5%的保健型杏仁果酒。To almond and hawthorn for raw materials,mixed hawthorn fruit of almond production process were studied.Come through the trial process for making the best： Add pectinase,adjusted the initial pH value of 4.5,against 7% of the yeast fermentation fermentation 7 d,the temperature at 26 ℃ aging,after fermentation,after filtration to clarify the nutrient-rich,vivid color and has a special flavor and efficient health-care function in a complex fruit wine.

关 键 词：杏仁 山楂 果酒 保健 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]