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银杏白兰地酿制工艺的研究

作  者:
陈志炎
单  位:
安徽工商职业学院旅游系
关键词:
银杏;白兰地;酿制
摘  要:
采用实验室筛选的果酒酵母,对银杏白兰地的酿制工艺条件进行了系统的研究.结果显示:银杏以1:6的料水比,在60℃、pH值为6.0的条件下,用α-淀粉酶酶解,糖化5 h得银杏汁,再用果酒酵母接入加糖量为11%~12%的银杏汁中,pH值调整至4.5,发酵温度25℃、发酵8 d,得到银杏原酒,蒸馏后即得银杏白兰地.
单  位:
Department of Tourism,Anhui Business Vocational College,Hefei 230014,PRC
关键词:
ginkgo%brandy%brewing
摘  要:
Using wine yeast which was chosen by the lab,the brewing technology and conditions for ginkgo brandy were researched systematically.The results showed that with ratio of material to water of 1:6 and with conditions of 60℃ and pH=6.0,enzymolysis of ginkgo with α-amylase and then be saccharified for 5 h to obtain ginkgo juice.Adding wine yeast to ginkgo juice which contains 11%-12% of sugar and adjusting pH value of ginkgo juice to 4.5,then the ginkgo juice was fermented at 25℃ for 8 d to get ginkgo brandy base,and then the ginkgo brandy base was distilled to get ginkgo brandy.

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