鲜灵武长枣酒澄清工艺的研究（可编辑）.docVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.10 鲜灵武长枣酒澄清工艺的研究 刘慧燕，方海田，贺晓光，张惠玲 （宁夏大学农学院食品系，宁夏银川 750021） 摘要：以宁夏灵武长枣为原料，对鲜灵武长枣鲜枣汁发酵酒发酵工艺和澄清工艺进行了研究。采用正交试验，优化发酵工艺过 程中的关键性因素，得出生产红枣酒的最佳发酵工艺条件；对澄清剂进行了单因素及复配实验，选择出最佳的澄清方法。鲜枣汁经发 酵、澄清后得到最终获得了一种色、香、味、外观俱佳的高品质鲜枣汁发酵酒。 关键词：灵武长枣酒；鲜枣汁；澄清工艺 文章篇号：1673-9078 2012 10-1362-1365 n Study on Clarification Technology of Fresh c . Lingwu Long Jujube Fermenting Wine d LIU Hui-yan, FANG Hai-tian, HE Xiao-guang, ZHANG Hui-ling Department of Food Science, College of Agriculture, Ningxia University, Yinchuan 750021, China o Abstract: Clarification and fermentation technology of fresh Lingwu long jujube fermenting wine were studied. During the fermentation o process, several key factors were optimized by orthogonal test, and an excellent type of Jujube wine was prepared finally, clarification effects of f single and compound clarificants were studied. Through clearing and transparenting, a typical aroma, high-quality fresh jujube fermenting wine n was produced. r Key words: lingwu long jujube wine; fresh jujube Juice; clarification technology e 灵武长枣平均单果重15 g，果皮紫红色，果皮薄， 人体全面吸收的一种典型保健饮料酒。 d 果肉绿白色，肉质细脆，甜酸适口，含水67%、可溶 o 1 材料与方法 性固形物高达30.5%、总糖28.12%、酸0.42%、维生 素C 6.28 mg/g，含蛋白质2.5%、脂肪0.3%，含锌1.4 1.1 材料 m mg/kg 、铁3.31 mg/kg 及钙、磷等矿物质营养，可食