作　　者： ; ;

机构地区： 邯郸职业技术学院

出　　处： 《食品科学》 2002年第12期74-76,共3页

摘　　要： 研究了大枣干红的生产工艺。结果表明:(1)采取适当破碎煮制取汁法,既可使风味物质充分溶出,又可避免果胶等物质的过分溶出而造成澄清困难。(2)选用酵母菌E9802,适宜发酵温度为25～30℃,发酵周期12～16d,酿制的枣酒,枣香突出,酒体丰满,风味良好。(3)万分之一的琼脂添加量对枣原酒具有良好的澄清效果。 Production technology of red dry wine of jujube was studied. The results showed:(1)Making jujube juice by boiling after broken moderately was a good method. It was helpful yield aroma substances and clarification.(2)The yeast strain E9802 was applied to the production of jujube wine. This yeast strain grew very well at a temperature25～30℃. The fermentation period of jujube wine by yeast E9802 was between 12 and 16 days. Good sensory and strong jujube aroma was tasted when E9802 strain was used to ferment jujube juice.(3)0.01% dosage agar was satisfactory for cleaning jujube wine.

关 键 词： 红枣 干红酒 生产工艺 理化指标

领　　域： [轻工技术与工程] [轻工技术与工程]