猕猴桃果酒酿造工艺研究生物环境系食品科学与工程111摘要:[目的]研究猕猴桃果酒的酿造的最佳工艺。[方法]采取单因素实验的方法~探究猕猴桃原料比、发酵时长对猕猴桃果酒的品质影响。[结果]最适宜猕猴桃果酒发酵原料配比为:猕猴桃果浆:白砂糖=10:3,发酵时长为96h的猕猴桃果酒品质最佳。[结论]此次对猕猴桃果酒的酿制工艺研究得出的各项参数~对未来工业化流水线生产猕猴桃果酒有着相当重要的理论依据。关键词:猕猴桃酒、猕猴桃、酿造工艺。StudyonFermentationTechnologyofKiwiWineAbstract:[Objective]Tostudytheoptimumprocessofkiwifruitwinebrewing.[method]Takethemethodofsinglefactorexperiment,inquiry,kiwifruitthanfermentationtimeonthequalityeffectofkiwifruitwine.[results]Themostsuitablekiwifruitwinefermentationrawmaterialratio:kiwifruitpulp:sugar=10:3;fermentationtimeis96hthebestqualityofkiwifruitwine.[Conclusion]Theresearchontheparametersofkiwifruitwinebrewingprocessthatisquiteimportant,:Kiwifruitwine;kiwifruit;(论文)目录1前言.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................12材料与方法..............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
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