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香蕉果酒酿造工艺研究

Fermentation technology of banana wine

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【Author】 WANG Tianlu1,2,ZHONG Qiuping3,YANG Ying4,FANG Zhongmin5,YANG Quanyun4,FU Yongsheng4(1.Hainan Industry Institute,HaiKou 570311,China;2.Hainan Repai Food Co.,Ltd.,HaiKou 570311,China;3.School of Food Science,Hainan University,HaiKou 570311,China;4.Test Station of Hainan Farms Center HaiKou 570311,China;5.Hainan Farms Bureau,Haikou 570311,China)

【机构】海南省工业研究所；海南热派食品有限公司；海南大学食品学院；海南省农垦中心测试站；海南省农垦总局；

【摘要】以香蕉为主要原料,研究采用控温发酵技术酿制香蕉果酒的工艺流程,通过对比试验确定最佳工艺参数为:果胶酶用量100mg/L,SO2添加量50~100mg/L,发酵温度24℃,糖度22%,酵母接种量6%。更多还原

【Abstract】 Using banana as main material,banana wine was produced by temperature controlled fermentation technology.With comparative tests,the optimum processing parameters were determined.Addition of pectinase was 100 mg/l,SO2 was 50~100 mg/l,sugar content was 22% and fermention was at 24℃ with addition of dried active yeast by 6%.更多还原

【关键词】香蕉；酿造；果酒；工艺参数；
【Key words】 banana； fermentation； fruit wine； technical parameters；

【文献出处】中国酿造 ,China Brewing , 编辑部邮箱 ,2010年06期

【分类号】TS262.7
【被引频次】23
【下载频次】832

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