柿子果酒的酿造技术研究
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摘要
研究以柿子为原料酿造生产柿子果酒,采用冷冻法保藏柿子,温水脱涩后加纯净水打浆,用0.8 mL/L液体果胶酶酶解,压榨制得柿子汁,用山楂浆调整酸度。针对柿子果酒甲醇超标的问题,采用脱甲醇后发酵技术,将柿汁泵入循环脱气系统中,在65℃、-0.08 MPa条件下处理5 h～8 h,得除醇柿汁。选取安琪酵母RV171、酵母1450、安琪酵母BV818发酵柿汁做对比,发酵结束后测酒度、残糖。结果表明:对柿汁的发酵能力为安琪酵母BV818>酵母1450>安琪酵母RV171。选取安琪酵母BV818作生产用菌种,最佳工艺为:发酵温度为26℃、接种量8%、pH4.0、SO_2添加量为80 mg/L。
The production of persimmon fruit wine by using persimmon as raw material was studied. The brewing process mainly included the following steps:preservation of persimmons by freezing method,beating with warm water after deastringency with warm water,enzymatic hydrolysis with 0.8 mL/L liquid pectinase,pressing to obtain persimmon juice,and adjusting acidity with hawthorn pulp. Aiming at the problem of excessive methanol in persimmon fruit wine,the de-methanol fermentation technology was adopted,and the persimmon juice was pumped into the circulating degassing system,and treated at 65 ℃,-0.08 MPa for 5 h to 8 h to obtain alcohol persimmon juice. For comparison three yeasts,AnQi yeast RV171,yeast 1450,and AnQi yeast BV818,were utilized to ferment persimmon juice,and the alcohol content and residual sugar were measured after the fermentation. The results showed that the fermenting ability of persimmon juice was:AnQi yeast BV818 > yeast1450 >Anqi yeast RV171. AnQi yeast BV818 was selected as the production strain,with which the optimum process was as follows:fermentation temperature of 26 ℃,inoculum size of 8 %,pH 4.0,and SO_2 addition amount of 80 mg/L.
The production of persimmon fruit wine by using persimmon as raw material was studied. The brewing process mainly included the following steps:preservation of persimmons by freezing method,beating with warm water after deastringency with warm water,enzymatic hydrolysis with 0.8 mL/L liquid pectinase,pressing to obtain persimmon juice,and adjusting acidity with hawthorn pulp. Aiming at the problem of excessive methanol in persimmon fruit wine,the de-methanol fermentation technology was adopted,and the persimmon juice was pumped into the circulating degassing system,and treated at 65 ℃,-0.08 MPa for 5 h to 8 h to obtain alcohol persimmon juice. For comparison three yeasts,AnQi yeast RV171,yeast 1450,and AnQi yeast BV818,were utilized to ferment persimmon juice,and the alcohol content and residual sugar were measured after the fermentation. The results showed that the fermenting ability of persimmon juice was:AnQi yeast BV818 > yeast1450 >Anqi yeast RV171. AnQi yeast BV818 was selected as the production strain,with which the optimum process was as follows:fermentation temperature of 26 ℃,inoculum size of 8 %,pH 4.0,and SO_2 addition amount of 80 mg/L.
引文
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[14]卫春会,黄治国,罗惠波,等.干型苹果酒发酵工艺条件的优化[J].现代食品科技,2013,29(2):367-371
[15]王春霞,王敏,王建玲,等.半干型柿子果酒工艺的探讨[J].天津轻工业学院学报,2001,39(4):24-27
[16]赵文红,白卫东,颜立毅.柿子酒加工工艺研究[J].现代食品科技,2007,23(11):41-43
[2]蔡健,宋华,徐良,等.柿子资源开发利用[J].食品研究与开发,2005(6):115-117
[3]王同阳.配制型柿子酒的加工工艺[J].食品工业,2005(4):21-22
[4]刘月梅,白卫东,鲁周民,等.我国柿子加工研究进展[J].西北林学院学报,2007,22(2):152-155
[5]魏怀生,张玉清.高清山,等.山楂红酒的制备方法:ZL2015-1027-6872.5[P].2017-02-01
[6]陈振林,杨惠玲,黄志强,等.柿子发酵果酒酿造技术和营养成分分析[J].酿酒科技,2006(8):52-55
[7]张桂霞,王巍,龚无缺,等.不同脱涩方法对磨盘柿果实品质的影响[J].食品研究与开发,2016,37(8):37-40
[8]莫海珍,张天英,曾辉,等.柿子、山楂复合果酒的研制[J].江西农业学报,2013,25(7):98-101
[9]钟宝,李凤林,张传军.软枣猕猴桃玫瑰醋发酵条件响应面法优化[J].中国酿造,2016,35(2):88-91
[10]张晓丹,李建婷,秦丹,等.柑橘酒的发酵工艺优化研究[J].中国酿造,2016,35(10):179-183
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.葡萄酒、果酒通用分析方法:GB/T 15038-2006[S].北京:中国标准出版社,2006
[12]中华人民共和国卫生部,中国国家标准化管理委员会.食品卫生微生物学检验酒类检验:GB/T 4789.25-2003[S].北京:中国标准出版社,2004
[13]罗安伟,刘兴华,寇莉苹,等.猕猴桃酒用酵母的选育研究[J].中国食品学报,2005,5(3):57-60
[14]卫春会,黄治国,罗惠波,等.干型苹果酒发酵工艺条件的优化[J].现代食品科技,2013,29(2):367-371
[15]王春霞,王敏,王建玲,等.半干型柿子果酒工艺的探讨[J].天津轻工业学院学报,2001,39(4):24-27
[16]赵文红,白卫东,颜立毅.柿子酒加工工艺研究[J].现代食品科技,2007,23(11):41-43