低杂醇百香果-火龙果复合果酒生产工艺优化
Optimization of Production Technology of Low Miscella Alcohol Passion Fruit-Dragon Fruit Complex Wine
马婷婷 1梁艳玲 2沈冰 1卢志金 1杨舒敏1
作者信息
- 1. 广西职业技术学院 农业工程学院,广西 南宁 530226
- 2. 广西轻工业科学技术研究院有限公司,广西 南宁 530031
- 折叠
摘要
以百香果汁与火龙果汁为原料酿造百香果-火龙果复合果酒,通过单因素试验和正交试验确定最佳发酵工艺为火龙果汁与百香果汁体积比 1∶1,果胶酶添加量 0.02%,果酒干酵母添加量 0.09%,硫酸铵添加量 0.04%,发酵温度 24℃,发酵时间15 d,在此条件下发酵的果酒中甲醇含量为300 mg·L-1,杂醇油含量为 510 mg·L-1.本研究为百香果-火龙果复合果酒的工业化生产提供了理论依据和技术支持.
Abstract
Passion fruit juice and dragon fruit juice are used as raw materials to brew passion fruit and dragon fruit complex wine.Through single factor test and orthogonal test,the optimal fermentation process is determined as the volume ratio of passion fruit juice and dragon fruit juice 1∶1,pectinase addition 0.02%,fruit wine dry yeast addition 0.09%,ammonium sulfate addition 0.04%,fermentation temperature 24℃,fermentation time 15 days.The content of methanol and fusel oil are 300 mg·L-1 and 510 mg·L-1 respectively in the fruit wine fermented under the best conditions.This study provides theoretical basis and technical support for the industrial production of passion fruit-dragon fruit composite wine.
关键词
百香果/火龙果/复合果酒/发酵工艺/工艺优化Key words
passion fruit/dragon fruit/composite fruit wine/fermentation process/process optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据