| 常温发酵法生产香蕉酒工艺的研究 |
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| 引用本文： | 徐云升,宋维春,陈军.常温发酵法生产香蕉酒工艺的研究[J].琼州学院学报,2006,13(2). |
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| 作者姓名： | 徐云升 宋维春 陈军 |
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| 作者单位： | 琼州大学食品研究中心,海南,五指山,572200 |
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| 基金项目： | 海南省自然科学基金项目(80407) |
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| 摘 要： | 通过实验研究了常温发酵法生产香蕉酒的工艺路线,对各种影响因素进行了讨论,得出了最佳的工艺参数为酒曲用量0.2%、发酵时间3~5d、酒精度13V/V、出酒率40%,为香蕉深加工产品的开发提供了参考.
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| 关 键 词： | 香蕉酒 发酵 常温 工艺 |
Study on the Research of Fermentation Technology for Banana Wine at Normal Temperature |
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| XU Yun-sheng,SONG Wei-chun,CHEN Jun.Study on the Research of Fermentation Technology for Banana Wine at Normal Temperature[J].Journal of Qiongzhou University,2006,13(2). |
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| Authors: | XU Yun-sheng SONG Wei-chun CHEN Jun |
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| Abstract: | The fermentation technology of banana wine at normal temperature was studied by experimentation,every infection factor was discussed,the best of all technology parameter was made out,0.2% distiller's yeast,3~5d fermentation time,13v/v alcohol,the reference of banana-processed products was provided. |
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| Keywords: | banana wine fermentation normal temperature technology |
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