CAJ | 학술논문

主要对固定化酵母的条件及女贞子果酒的发酵工艺进行了研究．采用正交实验法设计优化苹果发酵时酵母的固定化条件为：海藻酸钠浓度为3％，氯化钙浓度为3％，固定化时间为6h．通过对初始糖度及女贞子加入量的单因素实验得出：当初始糖度为18％、女贞子加入量为10g／300mL时，发酵速度较快且具有良好的风味．
주요대고정화효모적조건급녀정자과주적발효공예진행료연구．채용정교실험법설계우화평과발효시효모적고정화조건위：해조산납농도위3％，록화개농도위3％，고정화시간위6h．통과대초시당도급녀정자가입량적단인소실험득출：당초시당도위18％、녀정자가입량위10g／300mL시，발효속도교쾌차구유량호적풍미．
This paper studies the conditions of immobilized yeast and the fermentation techniques of ligustrum lucidum wine. The immobilized conditions of apple fermentation through orthogonal test are as follows : sodium alginate concentration is 3% , the concentration of calcium chloride is 3% , and fixed time is 6 h. Through the single factor experiment, the result shows: when initial brix is 18% , if 10g privet is joined into 300ml juice, fermentation becomes faster and the wine has a better taste.