【作者】 王婷婷； 樊建； 赵天瑞；
【Author】 WANG Ting-ting,FAN Jian,ZHAO Tian-rui(Research Center for Food Engineering,Kunming University of Science and Technology,Kunming Yunnan 650500)
【机构】 昆明理工大学食品工程研究中心；
【摘要】 以香蕉和青头菌为原料酿制风味香蕉果酒,研究了青头菌汁液对香蕉汁酒精发酵的影响。实验结果表明,青头菌汁液对香蕉果酒发酵具有促进作用,最适条件为发酵温度30℃,果酒干酵母用量0.10%,果汁外观糖度18%,青头菌汁液4%,发酵7 d,酒精产率达8.4%vol。
【Abstract】 With banana and Russula virescens as raw material,the processing technology of banana wine was studied.The optimal conditions were confirmed as follows: fermentation temperature 30℃,yeast dosage 0.10% and the sugar content of fruit juice 18% with Russula virescens juice 4%.The alcohol degree of Banana wine reached 8.4%vol when the alcoholic fermentation was conducted under the optimal conditions for 7 d.The quantity of banana wine was improved through of Russula virescens juice.
【关键词】 香蕉； 青头菌； 酒精发酵； 果酒；
【Key words】 Banana； Russula virescens； Alcoholic fermentation； Wine；
【分类号】TS262.7
