带壳百香果与甘蔗汁混酿复合果酒工艺研究
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摘要
将带壳百香果和甘蔗汁作为原料酿造复合果酒,并研究其发酵工艺。运用单因素试验和正交试验对发酵破壳时间、原料配比、原料初始含糖量、主发酵温度及主发酵时间进行优化。结果表明,百香果甘蔗复合果酒的最优工艺条件为:百香果发酵破壳时间5d,百香果与甘蔗汁配比1∶3(g∶mL),调节原料初始含糖量至32.5%,于发酵温度24℃条件下发酵9d。在此最佳工艺条件下,百香果甘蔗复合果酒感官评分达到79分,酒精度达到14.1%vol,色泽呈玫瑰红色,澄清透亮,具有典型的百香果浓郁香气和甘蔗汁的清香风味。
The fermentation process of compound fruit wine with whole passion fruits and sugarcane juice was investigated. The fermentation time for passion fruits breakage, raw materials ratio, and initial sugar content of raw material, main fermentation temperature and time were optimized by single factor and orthogonal experiments. The results showed that the optimum brewing process of passion fruit-sugarcane compound wine was as follows: fermentation time 5 d for passion fruits breakage, passion fruit to sugarcane juice ratio 1∶3(g∶ml), initial sugar content 32.5%, fermentation temperature 24 ℃ and time 9 d. Under the optimal conditions, the sensory evaluation score of the compound wine was 79, and the alcohol content was 14.1%vol, the product was bright rosy red in color with unique refreshing flavor of passion fruits and sugarcane juice.
The fermentation process of compound fruit wine with whole passion fruits and sugarcane juice was investigated. The fermentation time for passion fruits breakage, raw materials ratio, and initial sugar content of raw material, main fermentation temperature and time were optimized by single factor and orthogonal experiments. The results showed that the optimum brewing process of passion fruit-sugarcane compound wine was as follows: fermentation time 5 d for passion fruits breakage, passion fruit to sugarcane juice ratio 1∶3(g∶ml), initial sugar content 32.5%, fermentation temperature 24 ℃ and time 9 d. Under the optimal conditions, the sensory evaluation score of the compound wine was 79, and the alcohol content was 14.1%vol, the product was bright rosy red in color with unique refreshing flavor of passion fruits and sugarcane juice.
引文
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[19]张翠,余晓斌,李志鹏.根霉碱性果胶酶的酶学性质研究[J].食品工业科技,2009,30(11):180-181.
[20]郑祖亮,方连英,赵辉,等.酿酒酵母低温耐受机制的研究进展[J].中国酿造,2015,34(1):1-4.
[2]余东,熊丙全,袁军,等.西番莲种质资源概况及其应用研究现状[J].中国南方果树,2005,34(1):39-40.
[3]周红玲,郑云云,郑家祯,等.百香果优良品种及配套栽培技术[J].中国南方果树,2015,44(2):121-124.
[4]DEVI RAMAIYA S,BUJANG J S,ZAKARIA M H,et al.Sugars,ascorbic acid,total phenolic content and total antioxidant activity in passion fruit(Passiflora)cultivars[J].J Sci Food Agr,2013,93(5):1198-1205.
[5]REIS D,RAMOS L C,PESAMOSCA E,et al.Antioxidant potential and physicochemical characterization of yellow,purple and orange passion fruit[J].J Food Sci Technol,2018,55(7):2679-2691.
[6]霍丹群,蒋兰,马璐璐,等.百香果功能研究及其开发进展[J].食品工业科技,2012,33(19):391-395.
[7]刘晓静,于立梅,庄雪莹,等.百香果果酒发酵工艺及香气成分分析[J].中国酿造,2017,36(12):153-157.
[8]石小琼,郭雯慧,谢诗敏,等.糯米百香果果酒加工发酵配方研究[J].食品研究与开发,2017,38(10):81-84.
[9]王志江,雷绮堃,吴小勇.百香果山药复合果酒酿造工艺研究[J].中国酿造,2014,33(9):163-167.
[10]杨玉霞,康超,段振华,等.响应面法优化百香果酒发酵工艺研究[J].食品工业科技,2018,39(8):186-191.
[11]RENóM L G,DEL OLMO O A,PALACIO J C E,et al.Sugarcane biorefineries:case studies applied to the Brazilian sugar-alcohol industry[J].Energy Convers Manag,2014,86(5):981-991.
[12]FRANITZA L,NICOLOTTI L,GRANVOGL M,et al.Differentiation of rums produced from sugar cane juice(rhum agricole)from rums manufactured from sugar cane molasses by a metabolomics approach[J].J Agr Food Chem,2018,66(11):3038-3045.
[13]张宇,邱林权,陈绍军,等.紫甘薯-甘蔗酒发酵工艺条件的优化[J].中国酿造,2014,33(10):156-160.
[14]薛家玲,苏伟明,胡雪琼,等.蔗汁、糖浆和废糖蜜酿制甘蔗酒的风味比较[J].食品工业科技,2014,35(8):192-196,201.
[15]周景瑞,肖敏,肖荣飞,等.红心火龙果酒酿造工艺研究[J].中国酿造,2017,36(4):188-191.
[16]马琼.米曲霉纤维素酶高产菌株的诱变育种研究[J].食品科学,2009,30(19):207-209.
[17]唐湘华,许锁链,慕跃林,等.米曲霉ASP-m21产果胶酶及其酶学性质[J].食品与生物技术学报,2008,27(2):112-116.
[18]吴钰洁,牛剑峰,乐超银.根霉3.010产纤维素酶酶学特性研究[J].中国酿造,2009,28(12):43-45.
[19]张翠,余晓斌,李志鹏.根霉碱性果胶酶的酶学性质研究[J].食品工业科技,2009,30(11):180-181.
[20]郑祖亮,方连英,赵辉,等.酿酒酵母低温耐受机制的研究进展[J].中国酿造,2015,34(1):1-4.