食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
11期
76-78
,共3页
石榴%果醋%酒精发酵
石榴%果醋%酒精髮酵
석류%과작%주정발효
pomegranate%fruit vinegar%alcohol fermentation
以石榴为原料，研究石榴果醋的生产，对石榴果醋制作过程中酒精发酵进行了研究。通过单因素和正交试验，得出酒精发酵的最佳工艺条件，即酵母接种量为0.10%、发酵温度为28℃、初始糖度为16%。
以石榴為原料，研究石榴果醋的生產，對石榴果醋製作過程中酒精髮酵進行瞭研究。通過單因素和正交試驗，得齣酒精髮酵的最佳工藝條件，即酵母接種量為0.10%、髮酵溫度為28℃、初始糖度為16%。
이석류위원료，연구석류과작적생산，대석류과작제작과정중주정발효진행료연구。통과단인소화정교시험，득출주정발효적최가공예조건，즉효모접충량위0.10%、발효온도위28℃、초시당도위16%。
Pomegranate was used as raw material to produce the fruit wine. The main processing technology of alcohol fermentation were studied. By single factor experiment and the orthogonal experiment , the optimum alcoholic fermentation conditions were obtained. ,for inoculum of yeast 0.10%, fermentation temperature28℃, sugar content 16%.
