原材料和加工工艺对发酵梨酒品质的影响
Influence of Raw Materials and Processing Techniques on the Quality of Fermented Pear Wine
魏昭 1梁勃 1靳雅楠 1赵旭峰 1刘金龙 2王权1
作者信息
- 1. 衡水市综合检验检测中心,河北衡水 053000
- 2. 河北科技大学食品与生物学院,河北石家庄 050018
- 折叠
摘要
近年来,发酵梨酒是梨加工方面的研究热点,但仍未完全进入国际主流市场.目前,发酵梨酒质量参差不齐,主要与原料、发酵菌种、护色技术和催陈技术等因素息息相关.文章综述了影响发酵梨酒质量的因素,提出对应的改进方法,并对提升发酵梨酒质量的研究方向进行了展望.旨在为提升发酵梨酒质量、促进梨产业可持续发展、提高中国梨产品出口创汇能力提供参考.
Abstract
In recent years,fermented pear wine is a research hotspot of processed pears,but it has not yet entered the international mainstream market.At present,the quality of fermented pear wine varies main due to factors such as raw materials,fermentation strains,color protection tecgniques and technology to accelerate aging.In this paper,the factors affecting the quality of fermented pear wine were summarized,the corresponding improvement methods were put forward,and the research direction of improving the quality of fermented pear wine was prospected.The purpose of this paper is to provide reference points for improving the quality of fermented pear wine,promoting the sustainable development of pear industry and improving the ability of China's pear products to earn foreign exchange through exports.
关键词
发酵梨酒/质量/原料/菌种/护色剂/催陈技术Key words
fermented pear wine/quality/raw material/strains/color protectant/technology to accelerate aging引用本文复制引用
基金项目
石家庄市重点研发计划(191490322A)
出版年
2024
NETL
NSTL
万方数据