食品工业科技Issue(1)：241-244,249,5.
西洋参果酒酿造工艺的研究
Study on fermentation technology of Panax quinguefolium L. wine
摘要
Abstract
The technology of fermented wine made from Panax quinguefolium L. was preliminarily studied.The processing technology was optimized by means of single factor and orthogonal experiments.Result showed that optimum parameters were 26℃,7% inoculums amount,80mg/L SO2,18.7% adding amount of glucose.This product had red color,clear,full-bodied,excellent flavor,plentiful nutritive value,better stability.A new method for utilizing Panax quinguefolium L.was developed.关键词
西洋参果酒/发酵条件/果胶酶Key words
Panax quinguefolium L. wine/fermentation condition/pectinase分类
轻工纺织引用本文复制引用
蔡荟梅,高柱,蒋跃林,侯如燕,宛志沪..西洋参果酒酿造工艺的研究[J].食品工业科技,2012,(1):241-244,249,5.基金项目
安徽省科技厅项目 （）
