摘要
本文研究了以柿子为原料,制取柿子果汁后,用活性干酵母发酵酿造干型柿子发酵保健果酒的工艺;测定了柿子发酵保健果酒的营养成分。测定结果表明柿子发酵果酒含有丰富的营养成分,是一种具有极高营养学价值的保健果酒。柿子果酒具有广阔的开发前景。
Dry persimmon wine was brewed through fermenting persimmon juice with active dry yeast, and nutrition components of fermented persimmon wine were determined. The determined results showed that fermented persimmon wine is a health fruit wine with very high nutritive value. Fermented persimmon wine has wide development future.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期377-381,共5页
Food Science
关键词
柿子
发酵酒
工艺
脱涩
营养成分
分析
persimmon
fermented wine
technique
extract puckery
nutrition components
analysis
