| 蜂蜜酒发酵质量控制的研究 |
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| 引用本文： | 李敏杰,黄俊兰,熊亚,齐鹏.蜂蜜酒发酵质量控制的研究[J].西昌学院学报(自然科学版),2009,23(1):9-12. |
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| 作者姓名： | 李敏杰 黄俊兰 熊亚 齐鹏 |
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| 作者单位： | 1. 攀枝花学院生物,与化学工程学院,四川,攀枝花,617000;攀枝花学院,生物与化学工程研究所,四川,攀枝花,617000
2. 攀枝花学院生物,与化学工程学院,四川,攀枝花,617000 |
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| 摘 要： | 蜂蜜酒是以蜂蜜为原料经过稀释、调整、发酵、澄清、过滤、陈酿后所获得的低度酒精饮料。本试验通过使用正交试验可得蜂蜜酒的最佳发酵工艺条件为：温度25℃,pH值为3.0,酵母添加量为400mg/L,通气量为1次/天时。
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| 关 键 词： | 蜂蜜酒 正交试验 发酵 质量控制 |
Study on Quality Control of Fermentation in Mead |
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| LI Min-jie,HUANG Jun-lan,XIONG Y,QI Peng.Study on Quality Control of Fermentation in Mead[J].Journal of Xichang College,2009,23(1):9-12. |
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| Authors: | LI Min-jie HUANG Jun-lan XIONG Y QI Peng |
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| Institution: | 1.Department of Biological and Chemical Engineering, Panzhihua University, Panzhihua, Sichuan 617000; 2.Institute of Biological and Chemical Enginering, Panzhihua University, Panzhihua, Sichuan 617000) |
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| Abstract: | Mead is a kind of low-alcohol beverages which use honey as the mainly raw material and is made by dilution, adjustment, fermentation, clarification, filtration and ageing. The experiment adopted orthogonal test to decide the optimum fermentation parameters are： the temperature is 25℃ , pH value is 3.0, the number of yeast is 400mg/L, and the aeration rate is once, day. |
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| Keywords: | Mead Orthogonal test Fermentation Quality control |
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