葡萄干发酵慕萨莱思的香气成分研究  

Study on Aroma Components of Raisin Fermentation Moussalese

作　　者：甘莉莉 谭慧林 许瑛 陈运 GAN Lili;TAN Huilin;XU Ying;CHEN Yun(The Aksu Prefecture Testing Center,Aksu 843000,China)

机构地区：[1]阿克苏地区检验检测中心,新疆阿克苏843000

出　　处：《现代食品》2024年第18期122-124,138,共4页Modern Food

摘　　要：本研究以新疆吐鲁番无核白葡萄干为研究对象,通过添加果胶酶、焦亚硫酸钾和酵母等辅料发酵生产慕萨莱思,分析慕萨莱思的风味物质,为葡萄干发酵生产慕萨莱思提供理论依据。In this study,musalace was produced by adding pectinase,potassium metabisulfite and yeast in Turpan white raisin.The flavor of Musalace was analyzed to provide theoretical basis for the production of Musalace by fermentation of raisin.

关 键 词：葡萄干 发酵 香气成分 慕萨莱思 

分 类 号：TS261.4[轻工技术与工程—发酵工程]