广东农业科学
廣東農業科學
엄동농업과학
GUANGDONG AGRICULTURAL SCIENCES
2010年
3期
155-156
,共2页
胡萝卜果酒%酶解%酒精发酵
鬍蘿蔔果酒%酶解%酒精髮酵
호라복과주%매해%주정발효
carrot wine%enzyme hydrolyzation%alcoholic fermentation
研究了胡萝卜果酒的加工工艺及关键技术,采用正交试验方法优选出胡萝卜最佳酶解条件和果酒最佳发酵条件.结果表明,果胶酶酶解最佳条件为温度50℃、pH 2.0、酶解时间60 min、酶添加量0.02%;发酵最佳条件为温度24℃、pH 3.0、糖度14%、接种量8%.
研究瞭鬍蘿蔔果酒的加工工藝及關鍵技術,採用正交試驗方法優選齣鬍蘿蔔最佳酶解條件和果酒最佳髮酵條件.結果錶明,果膠酶酶解最佳條件為溫度50℃、pH 2.0、酶解時間60 min、酶添加量0.02%;髮酵最佳條件為溫度24℃、pH 3.0、糖度14%、接種量8%.
연구료호라복과주적가공공예급관건기술,채용정교시험방법우선출호라복최가매해조건화과주최가발효조건.결과표명,과효매매해최가조건위온도50℃、pH 2.0、매해시간60 min、매첨가량0.02%;발효최가조건위온도24℃、pH 3.0、당도14%、접충량8%.
The paper studied how to produce better quality of carrot wine with an improved processing technics, and the optimum enzyme hydrolyze and fermented technical conditions were determined.The results showed that the optimum enzyme hydrolyzation conditions were :temperature 50℃, pH 2, time 60 minute, enzyme0.02%. the optimum fermented conditions were:temperature 24℃, pH 3, the Bx 14%, inoculation 8%.
