红心猕猴桃酒异步发酵工艺的研究
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摘要
以走马镇红心猕猴桃为原料,探讨红心猕猴桃果酒的异步发酵工艺。采用单因素实验和正交实验,分析初始糖度、pH值、乳酸菌接种量对红心猕猴桃果酒发酵的影响。结果表明,红心猕猴桃果酒的最佳发酵工艺为:乳酸菌接种量为5%,初始糖度为23%,初始pH值为3.20。根据最佳组合酿造红心猕猴桃酒呈黄绿透亮色,有清甜的猕猴桃果香,口感酸甜细腻,酒味适中;经过杀菌处理后,低温避光能储存6个月以上,通过气相分析测得酒样甲醇含量低于检出限。
The asynchronous fermentation of red-ringed kiwifruit wine was explored with red-ringed kiwifruit from Zouma Town as raw materials.The effects of initial sugar degree,p H and Lactobacillus inoculating amount on the fermentation of red-ringed kiwifruit wine were analyzed by single factor test and orthogonal experiment.The best fermentation conditions were summed up as follows:the initial sugar degree was 23 %,the initial p H was 3.20,and Lactobacillus inoculating amount was 5 %.The produced red-ringed kiwifruit wine was yellow and green in color with sweet kiwi taste and enjoyable kiwi aroma.After the sterilization,the wine could be stored for more than 6 months under the conditions of low-temperature and light-proof environment.Methanol content in wine samples by GC measurement was lower than the detection limit.
The asynchronous fermentation of red-ringed kiwifruit wine was explored with red-ringed kiwifruit from Zouma Town as raw materials.The effects of initial sugar degree,p H and Lactobacillus inoculating amount on the fermentation of red-ringed kiwifruit wine were analyzed by single factor test and orthogonal experiment.The best fermentation conditions were summed up as follows:the initial sugar degree was 23 %,the initial p H was 3.20,and Lactobacillus inoculating amount was 5 %.The produced red-ringed kiwifruit wine was yellow and green in color with sweet kiwi taste and enjoyable kiwi aroma.After the sterilization,the wine could be stored for more than 6 months under the conditions of low-temperature and light-proof environment.Methanol content in wine samples by GC measurement was lower than the detection limit.
引文
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[4]朱春华,龚琪,李进学,等.猕猴桃果实加工综合利用研究进展[J].保鲜与加工,2013,13(1):57-62.
[5]石瑞丽.红心猕猴桃果酒酿造工艺研究[J].酿酒科技,2017(6):86-89.
[6]刘瑞山,张小妮.果酒的发展现状与趋势[J].饮料工业,2013,16(11):43-47.
[7]张占洋,何佳,刘雅,等.乳酸菌对干猕猴桃酒降酸作用的研究[J].农产品加工(学刊),2013(16):55-57.
[8]黄科.两种乳酸菌在干红葡萄酒中MLF的比较[J].酿酒科技,2009(3):46-47.
[9]黄诚,周长春,李伟.猕猴桃的营养保健功能与开发利用研究[J].食品科技,2007(4):51-55.
[10]陈现军.万州区红阳猕猴桃产业发展模式研究[J].黑龙江生态工程职业学院学报,2016,29(2):12-14.
[11]张海宁.野生猕猴桃酒生产工艺研究[D].洛阳:河南科技大学,2011.
[12]卢鹭滨,卢新平,李水秀.果胶含量高的水果发酵酒降低甲醇含量的加工方法:CN106978320A[P].2017-07-25.
[13]李晓红,柳倩,王蓓,等.重组猕猴桃果胶甲酯酶抑制剂发酵条件优化[J].食品工业科技,2016,37(3):160-165.
[14]李俭,吴海丽,陈金凤,等.白酒中铅、锰、甲醇、杂醇油含量的测定方法研究[J].中国酿造,2013,32(8):138-140.
[15]徐道连,钟先信,肖沙里,等.酒中甲醇含量检测方法[J].重庆大学学报(自然科学版),2000(2):109-111.
[16]祝战斌,马兆瑞.苹果酸-乳酸发酵对苹果酒风味的影响[J].酿酒,2005(2):71-72.