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提高全汁干青梅酒质量的研究

作  者:
陈卫平;涂瑾;张凤英;颜贤仔;闵嗣璠;吴磊燕
单  位:
江西农业大学食品科学系
关键词:
青梅;青梅干酒;质量;发酵
摘  要:
本文研究了青梅酒生产中影响青梅酒品质的工艺参数。试验结果表明,采用打浆机冷破碎榨汁,发酵前用K2C4H4O6+CaCO3混合降酸至0.6%~0.8%,发酵后采用115℃高温瞬时热处理,用琼脂做澄清剂,可以有效地提高全汁干青梅的品质,得到的青梅酒具有良好的色、香、味和典型的风格。
译  名:
提高全汁干青梅酒质量的研究
关键词:
Green Plum Green Plum Wine Quality Fermentation.
摘  要:
In this paper, the optimum conditions for the improvement of dry green plum wine quality were studied. The resultsshowed that the optimum conditions were as follows: juicing green plum by beater at normal temperature, decreasing the acidityto 0.6%~0.8% with mixture of K2C4H4O6 and CaCO3 before fermentation, heating instantaneously after fermentation at 115℃and using agar as clarifier. Thus the quality of dry green plum wine was greatly improved.

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