【摘要】 以南瓜、枸杞、芦荟3种汁液为原料生产复合果酒。通过正交实验筛选出一组最佳的混合汁配方,分别选用3种不同的葡萄酒高活性干酵母菌种、3种不同的接种量,在3种不同的温度下进行发酵,经过正交实验,筛选出一组最佳的复合发酵果酒。实验结果表明,接种0.08%的安琪2号葡萄酒高活性干酵母,控温在23℃下发酵的果酒,营养丰富,色香味俱佳。更多还原

【Abstract】 The mixed juice of pumpkin,medlar and aloe was used to produce complex ratafee.The best formula of complex juice was selected by orthogonal design.We fermented complex juice with three different high active dry yeast,three different inoculum and three different temperature.By means of orthogonal design experiment,the best complex fermentation for mula was selected.The results showed that the best fermentation condition is of inoculum 0.08%,high active dry yeast of angel number 2,and temperature 23℃.The ratafee is rich in nutrition and uniqne flavor.更多还原