安徽农业科学2016，Vol.44Issue(24)：78-79,114,3.
发酵型松子酒的工艺研究
Processing Techniques of Fermented Pine Nut Wine
付雪婷 1李升福1
作者信息
- 1. 淮海工学院海洋学院，江苏连云港222005
- 折叠
摘要
Abstract
Objective] To research the processing techniques of fermented pine nut wine under different fermentation conditions,and to provide references for the comprehensive development and utilization of pine nut.[Method] With pine nut,sorghum,wheat and corn as raw materials and the yeast and rhizopus as fermenters,the optimal fermentation technology was preliminarily obtained.Different raw materials were matched.With raw materials ratio,adding quantity of leavening agents and the post-fermentation time were taken as the research parameters.The alcohol content and sensory index were used as the evaluation indexes.[Result] When pine nut-sorghum ratio was 2∶8,alcohol content of the products was 29°, and comprehensive sensory score was 78.48.With rhizopus and yeast as fermenters,the adding quantity was 0.5%,post-fermentation time was 10 days.Pine nut wine with better quality was obtained after distillation,filtration and clarification.[ Conclusion] Pine nut compounded with other grain can be fermented,and can produce the wine with alcohol content being 38°.Its flavor,mouth feel and color are relatively good.The wine has the unique taste of pine nut.关键词
松子/发酵/配比/后发酵Key words
Pine nut/Fermentation/Ratio/Post-fermentation分类
轻工纺织引用本文复制引用
付雪婷,李升福..发酵型松子酒的工艺研究[J].安徽农业科学,2016,44(24):78-79,114,3.
