英语翻译火龙果的营养价值丰富,并且具有一定的保健功能.本文研究了以火龙果为原料,以含糖量、酵母用量、发酵温度和发酵时间等因素进行试验,研究发酵型火龙果果酒的工艺.采用新鲜的

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英语翻译
火龙果的营养价值丰富,并且具有一定的保健功能.本文研究了以火龙果为原料,以含糖量、酵母用量、发酵温度和发酵时间等因素进行试验,研究发酵型火龙果果酒的工艺.采用新鲜的火龙果为原料,果肉破碎并且加果胶酶取汁后,含糖量调整为17%,酵母接种量0.4g/L,发酵时间7天,温度为33℃得出的成品较好.成品火龙果果酒酒度7%～8%（v/v）,酸度0.4%～0.5%,总糖5%～6%,色泽呈现淡宝石红色,酒体澄清透明,具有清雅的果香与和谐的酒香,符合国内外酒精饮料的发展方向.

Answer 1

The procession of lanterns fruit's nutritional value is rich, and has certain health care function. This article has studied take the procession of lanterns fruit as a raw material, by factors and so on sugar content, yeast amount used, fermentation temperature and fermentation time carries on the experiment, the research fermentation procession of lanterns fruit ratafia craft. Uses the fresh procession of lanterns fruit is raw material, the fruit pulp is stave, and after adding the pectolase takes the juice, the sugar content adjustment is 17%, the yeast vaccination measures 0.4g/L, fermentation time 7 days, the temperature for the end product which 33℃ obtains is good. The end product procession of lanterns fruit ratafia liquor 7%~8% (v/v), the acidity 0.4%~0.5%, the total sugar 5%~6%, the luster presents the pale gem to be red, the liquor body clarifies transparently, has the simple and elegant fruit fragrant and the harmonious liquor is fragrant, tallies with the domestic and foreign alcoholic beverage development direction