柚子皮果酒发酵工艺的研究
Study on Fermentation Technology of Grapefruit Peel Fruit Wine
戚启琼 1韦倩妮 1罗珺文 1梁芳1
作者信息
摘要
本文以柚子皮、糯米为主要原料,通过单因素和正交试验确定柚子皮果酒的发酵工艺.结果表明,柚子皮果酒发酵的最佳工艺条件为柚皮浆 5%、甜酒曲 1.5%、果胶酶 0.4%、纯净水 15%、发酵温度 30℃和发酵时间 4 d.在该条件下,柚子皮果酒的可溶性固形物为20%,酒精度为12%,pH值为5.
Abstract
In this paper,the fermentation technology of pomelo peel and glutinous rice was determined by single factor and orthogonal test.The results showed that the optimum fermentation conditions of pomelo peel wine were 5%pomelo peel pulp,1.5%sweet wine koji,0.4%pectinase,15%pure water,fermentation temperature 30℃and fermentation time 4 days.Under these conditions,the soluble solids of pomelo peel wine were 20%,the alcohol content was 12%and the pH was 5.
关键词
柚子皮/果胶酶/果酒/发酵Key words
grapefruit peel/pectinase/fruit wine/fermentation引用本文复制引用
基金项目
2021年度广西高校中青年教师科研基础能力提升项目(2021KY1441)
出版年
2024
NETL
NSTL
万方数据