桑椹原汁不同工艺发酵比较试验  

Comparative Test on Different Technology Fermenting Mulberry Juice

作　　者：张志兰 韩红发 王宏恩 ZHANG Zhilan;HAN Hongf;WANG Hong’en(Shanxi Provincial Sericulture Research Institute,044000,Yuncheng,Shanxi,China)

机构地区：[1]山西省蚕业科学研究院

出　　处：《北方蚕业》2019年第4期29-31,共3页North Sericulture

基　　金：山西省蚕桑多元化开发实验室项目;现代农业产业技术体系建设专项(CARS-18)

摘　　要：2019年春,为优化桑果酒酿造工艺,进行了桑椹原汁不同工艺发酵试验。结果表明:以成熟度好、糖度高的桑果为原料,选择酵母为F33,添加量为250 mg/L,发酵前调整目标糖含量为205 g/L,SO 2添加量控制在60 mg/L,采用15~18℃低温控制发酵,发酵时间控制在7 d,能得到品质较好的桑椹果酒。In the spring of 2019,a comparative test on fermenting mulberry juice with different technology was conducted to optimize the mulberry brewing technique.Results show better quality mulberry ratafee can be acquired through selecting the ripe mulberry with high sugar degree.250mg/L yeast F33 was added to the raw material,the sugar content was adjusted to 205 g/L before fermentation,SO2 addition was 60 mg/L,the temperature was 15~18℃,and the material was fermented for 7 d.

关 键 词：桑椹 成熟度 发酵工艺 桑果酒 

分 类 号：TS2[轻工技术与工程—食品科学与工程]