农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
6期
22-23,26
,共3页
王书冉%豆海港%曹德玉%杨改
王書冉%豆海港%曹德玉%楊改
왕서염%두해항%조덕옥%양개
柿子%枸杞%果酒
柿子%枸杞%果酒
시자%구기%과주
persimmon%wolfberry%fruit wine
以河南周口柿子为原料,研究枸杞和柿子发酵,确定枸杞和柿子混合发酵操作要点。试验结果表明,50%柿子汁,1.0%酵母接种量和10%枸杞汁,所制得的果酒风味独特、营养丰富。
以河南週口柿子為原料,研究枸杞和柿子髮酵,確定枸杞和柿子混閤髮酵操作要點。試驗結果錶明,50%柿子汁,1.0%酵母接種量和10%枸杞汁,所製得的果酒風味獨特、營養豐富。
이하남주구시자위원료,연구구기화시자발효,학정구기화시자혼합발효조작요점。시험결과표명,50%시자즙,1.0%효모접충량화10%구기즙,소제득적과주풍미독특、영양봉부。
Based on He'nan Zhoukou persimmon as raw materials, the Chinese wolfberry and persimmon are mixed fermented. The result shows that 50% persimmon juice, 1.0% yeast and 10% wolfberry juice are determined to prepare a unique flavor and nutrient-rich wine.