| 西瓜酒发酵工艺的研究 |
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| 引用本文： | 刘殿锋,张志轩,轩文娟,朱学文,刘明晨,吴春昊,郭培军.西瓜酒发酵工艺的研究[J].食品科学,2009,30(20):478-481. |
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| 作者姓名： | 刘殿锋 张志轩 轩文娟 朱学文 刘明晨 吴春昊 郭培军 |
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| 作者单位： | 1.南京师范大学生命科学学院 2.濮阳职业技术学院生物工程与农业经济系 |
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| 基金项目： | 濮阳市科技攻关重点项目(080504) |
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| 摘 要： | 为开发出高品质的西瓜酒，以西瓜汁为主要原料，通过单因素试验和正交试验，探索西瓜酒的发酵工艺。正交试验结果表明，最佳的发酵工艺条件为主发酵温度24℃、干酵母接种量0.3g/L、西瓜汁糖度24%。西瓜酒不但营养丰富、风味优雅，而且还具有保健作用，是一种符合现代人健康理念的保健饮品。
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| 关 键 词： | 西瓜 西瓜酒 发酵工艺 正交试验 |
| 收稿时间： | 2008-11-17 |
Investigation of Brewing Process of Watermelon Wine |
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| LIU Dian-feng,ZHANG Zhi-xuan,XUAN Wen-juan,ZHU Xue-wen,LIU Ming-chen,WU Chun-hao,GUO Pei-jun.Investigation of Brewing Process of Watermelon Wine[J].Food Science,2009,30(20):478-481. |
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| Authors: | LIU Dian-feng ZHANG Zhi-xuan XUAN Wen-juan ZHU Xue-wen LIU Ming-chen WU Chun-hao GUO Pei-jun |
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| Affiliation: | 1. College of Life Sciences, Nanjing Normal University, Nanjing 210046, China ；2. Department of Bioengineering and Agronomics,
College of Puyang Vocational and Technical, Puyang 457000, China |
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| Abstract: | In order to develop high quality watermelon wine, the brewing process using watermelon juice as the major material was investigated using single factor and orthogonal experiments. The optimal values of brewing conditions were main fermentation temperature 24 ℃ , yeast inoculation amount 0.3 g/L of and initial sugar content in watermelon juice 24%. The watermelon wine brewed under this optimal condition can provide not only high nutrition benefits and elegant flavor, but also health-promoting function. Therefore, it is a kind of healthcare drink. |
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| Keywords: | watermelon watermelon wine brewing process orthogonal experiment |
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