食品科技
食品科技
식품과기
FOOD SCIENCE AND TECHNOLOGY
2001年
3期
48-49
,共2页
夏杏洲%彭球生%庞李生%彭克东
夏杏洲%彭毬生%龐李生%彭剋東
하행주%팽구생%방리생%팽극동
番木瓜%果酒%酿制工艺
番木瓜%果酒%釀製工藝
번목과%과주%양제공예
介绍了以成熟番木瓜为原料，经打浆、成分调整及采用高活性干酵母进行发酵，酿造出风味独特、品质上乘的番木瓜果酒。确定了最适工艺条件，制定了产品的质量标准。
介紹瞭以成熟番木瓜為原料，經打漿、成分調整及採用高活性榦酵母進行髮酵，釀造齣風味獨特、品質上乘的番木瓜果酒。確定瞭最適工藝條件，製定瞭產品的質量標準。
개소료이성숙번목과위원료，경타장、성분조정급채용고활성간효모진행발효，양조출풍미독특、품질상승적번목과과주。학정료최괄공예조건，제정료산품적질량표준。
The brewing technology of carica papaya fruit wine with special flavour and high quality by using ripe carica papaya fruit as raw material, through mashing ingredient adjusting and fermenting by using high dry yeasts is introduced in this paper, the optimized processing technology and the quality standards are determined.
