中国林副特产Issue(2)：8-12,5.DOI:10.13268/j.cnki.fbsic.2016.02.003
桑葚甜红果酒工艺优化及其MRI法的验证
Mulberry Sweet Berry-red Wine Process Optimization And MRI Validation
王乃娟 1程健博 2岳晓霞 2郭碧野 2张根生2
作者信息
- 1. 浙江舟富食品有限公司，浙江 舟山 316200
- 2. 哈尔滨商业大学，黑龙江省普通高等学校食品科学与工程重点实验室，哈尔滨 150076
- 折叠
摘要
Abstract
Forced intervention sweet red wine using of pure mulberry fruit wine yeast fermentation in fresh mulberry fruit as the main raw material .Used the low‐frequency magnetic resonance imaging (MRI) technique on the stability of each group were compared to verify the program in order to determine the optimal mulberry sweet red wine prepa‐ration by single factor and orthogonal experiment ,and liquor yield and sensory evaluation as an indicator .The re‐sults showed that :the optimum for the yeast inoculation was 0 .2g /kg ,fermentation temperature was 20 ℃ ,fer‐mentation time was 15d ,sodium sulfite dosage was 0 .011% .Under this condition ,sweet red wine made from mul‐berry sensory score of 93 ,the rate was 62 .4% alcohol ,making a mulberry sweet red wine clear and transparent co‐ordination pleasing glossy ,rich raw fruit microstrip mellow ,soft and sweet and sour flavor palatability ,taste lubri‐cation thick ,good stability .关键词
桑葚/甜红果酒/低场核磁共振影像Key words
Mulberry/Sweet berry-red wine/MRI分类
轻工纺织引用本文复制引用
王乃娟,程健博,岳晓霞,郭碧野,张根生..桑葚甜红果酒工艺优化及其MRI法的验证[J].中国林副特产,2016,(2):8-12,5.
