枣蜜酒酿制工艺研究  

Study on the Brewing Technologies of Jujube with Honey Wine

作　　者：黄瑶[1] 曾丽丽[1] 廖春燕[1] 廖兰[1] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006

出　　处：《食品工业》2012年第1期18-20,共3页The Food Industry

基　　金：广西工学院科学基金资助项目(院科自1166214)

摘　　要：研究了以无核干红枣为原料发酵生产枣酒的工艺条件。试验结果表明加水量为枣质量的6倍时,浸提水温80℃处理1 h,微波炉800 W功率热处理12 min可得优质红枣汁。红枣汁用白砂糖调整至可溶性固体物(SSC)为20%,灭菌后冷却加入NaHSO3 60 mg/L,接入体积分数为2.5%的酒精酵母菌液,28℃发酵4d,过滤澄清后加入蜂蜜调制,冷藏处理后可得风格独特的枣蜜酒。The fermentation technologies of jujube wine were studied.The results showed that adding water as 6 times as the weight of dried red dates,immersing for 1 h at 80 ℃ then dealing for 12 min in the cooker fire of 800 W,got red dates juice.Adjusting the juice with sugar to 20% SSC,cooling and adding NaHSO3 60 mg/L after sterilization,inoculating yeast concentration in 2.5%（V/V）,fermenting at 28 ℃ for 4 d,blending honey after filtering and clarify processing,so that got jujube with honey wine of specific style.

关 键 词：红枣 蜂蜜 酒 酿制工艺 

分 类 号：TS262[轻工技术与工程—发酵工程]