首页|红心火龙果酒发酵工艺技术研究

红心火龙果酒发酵工艺技术研究

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目的:以红心火龙果为原料,采用复合菌种发酵技术加工特色风味果酒.方法:参照单因素试验结果,通过响应面试验设计,以感官评分为响应面值,优化复合菌种发酵生产火龙果酒工艺.结果:最优工艺为先接种PRELUDE与凝结芽孢杆菌组成的混合菌种,间隔2d再接种RB2;前2个菌种按10∶1组成混合菌,然后与RB2按2.11∶1比例接种,初始糖度为24.35 °Bx.通过验证,该条件下生产的酒色泽深红浓郁,香气馥郁饱满,口感酸甜适中,酒香醇厚.结论:研究结果可为火龙果及果酒的加工提供理论支撑.
Research on Fermentation Technology of Red-Fleshed Pitaya Wine
Objective:Red-fleshed pitaya was used as raw material to process characteristic flavor fruit wine by composite strain fermentation technology.Methods:According to the results of single factor test,the response surface test was designed to optimize the fermentation process of pitaya wine by using the sensory score as response value.Result:For determining the optimal conditions for combined fermentation,PRELUDE and Bacillus coagulans were inoculated first,followed by inoculation of RB2 after two days.The ratio between the yeasts was 2.11∶1 and the initial sugar content was 24.35 °Bx.The wine produced under these conditions had a deep red color,rich and full aroma,and mellow taste.Conclusion:The results can provide theoretical support for the processing of pitaya and fruit wine.

pitaya winecomposite strainfermentation processresponse surface

干莉娜、樊春燕、孟宪福

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广西生态工程职业技术学院,广西柳州 545000

北海海关综合技术服务中心,广西北海 536100

火龙果酒 复合菌种 发酵工艺 响应面

广西高校中青年教师科研基础能力提升项目广西科学研究与技术开发计划项目

2020KY370112023AB01295

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子:0.622
ISSN:1005-9989
年,卷(期):2024.49(6)
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