[1]安冬梅,孟长军,孙爱红.南瓜酒加工工艺研究[J].北方园艺,2012,36(15):166-168.
　AN Dong-mei,MENG Chang-jun,SUN Ai-hong.Study on the Processing Technology of Pumpkin Fermented Wine[J].Northern Horticulture,2012,36(15):166-168.

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南瓜酒加工工艺研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第36卷期数: 2012年15期页码: 166-168 栏目: 出版日期: 2012-08-15

Title:: Study on the Processing Technology of Pumpkin Fermented Wine

文章编号:: 1001-0009(2012)15-0166-03

作者:: 安冬梅¹; 孟长军²; 孙爱红¹; 1.荆楚理工学院，湖北荆门 448000；
2.西安文理学院，陕西西安 710065

Author(s):: AN Dong-mei¹; MENG Chang-jun²; SUN Ai-hong¹; 1.Jingchu University of Technology，Jingmen，Hubei 448000；
2.Xi’an University of Arts and Science，Xi’an，Shaanxi 710065

关键词:: 南瓜酒; 加工工艺

Keywords:: pumpkin wine; processing technology

分类号:: TS 262.8

文献标志码:: B

摘要:: 以南瓜为原料，研究了南瓜酒的发酵工艺。结果表明：南瓜酒最佳工艺参数为：发酵温度为(20±1)℃、初始糖度20%、初始pH 4.5、接种量为0.6 g/L、SO2添加量100 mg/L。

Abstract:: Taking the pumpkin as material，the fermatation prossess of the pumpkin wine was studied.The results showed that through the compared trials，the optimal processing parameter and some factors affecting product quality have been determined：main fermentation temperature (20±1)℃，yeast inoculum 0.6 g/L，initial sugar level 20%，initial pH 4.5，SO₂ adding amount of 100 mg/L.

参考文献/References:

[1]田秀红,刘鑫峰,姜灿.南瓜的营养保健作用与产品开发[J].食品研究与开发,2009,30(2):169-172.

[2]张芳,蒋作明,章恩明.南瓜的功能特性及其在食品工业中的应用[J].食品工业科技,2006(6):62-64.

[3]GB/T 15038-94.葡萄酒、果酒通用实验方法[S].

[4]安冬梅,易庆平.枸杞酒加工工艺研究[J].中国酿造,2008(1):91-94.

[5]安冬梅,孙爱红.柑橘酒加工工艺初探[J].北方园艺，2010(4):180-182.

[6]黄丹,钟世荣.发酵南瓜酒酿造工艺册[J].食品研究与开发,2009,30(11):96-98.

[7]江明，秦礼康.南瓜酒发酵工艺优化[J].中国酿造,2009(5):180-182．

[8]郑海鹏.南瓜酒发酵工艺及香气成分变化研究[D].重庆:西南农业大学,2009.

[9]刘庆军,赵祥忠.干酵母发酵法制备保健南瓜酒[J].中国酿造，2003(4):21-23.

[10]中华人民共和国行业标准—猕猴桃酒QB/T2027-94[S].

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备注/Memo

第一作者简介：安冬梅(1980-)，女，硕士,讲师，研究方向为食品发酵与酿造。E-mail：andm2008@163.com.

更新日期/Last Update: 2014-08-28