摘要
以红心猕猴桃为原料,探究带皮整果破碎、去皮整果破碎、带皮压榨取汁和去皮压榨取汁四种前处理方式对猕猴桃酒理化指标、感官品质和风味的影响,以期筛选出最优的猕猴桃鲜果前处理方式,优化猕猴桃酒的制备工艺。结果表明,带皮整果破碎为较优的前处理方式,经过该处理后的发酵液在发酵过程中发酵速度平稳易控,发酵结束时,酒精度相对较低,pH和还原糖缓慢降低,可溶性固形物含量高达4.05%,VC保留率为81.2%,感官评分为4.62分,远高于其余三种前处理方式;特征性风味物质含量较高,香气清新协调,口感细腻舒适,具有猕猴桃酒的特有风格。
In this paper,in order to obtain the best pretreatment method of the red kiwifruit and optimal preparation technology of kiwifruit wine,red kiwifruit was used as raw material to investigate the effects of four pretreatment methods including the whole fruit crushing,peeled whole fruit crushing,skin squeezing juice and peeled juice on the physicochemical indexes,sensory quality and flavor of kiwifruit wine.The results showed that the better pretreatment method was the whole fruit crushing.In this way,kiwifruit wine had a stable and controllable fermentation speed. At the end of fermentation,the alcohol degree was relatively low and the p H and the content of reducing sugar decreased slowly.Moreover,the content of soluble solids was up to 4.05%,the retention rate of VC was 81.2%,the sensory score of kiwifruit wine was 4.62.The indicators of this way were much better than the other three pretreatment methods. In addition,kiwifruit wine had a high content of characteristic flavor substances,fresh and harmonious aroma,delicate and comfortable taste and the unique style.
引文
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