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刊物期号: 201710

低度甜型菠萝香蕉复合果酒酿造工艺优化(96)

作者: 罗 华1,吕丹桂2,许引虎3,侯红萍1

地址:1.山西农业大学食品科学与工程学院,山西 晋中 030801; 2.宁夏大学农学院,宁夏 银川 750011; 3.安琪酵母股份有限公司,湖北 宜昌 443003
摘要 实验以成熟度良好的菠萝和香蕉为主要原料,通过单因素和正交实验进行菠萝与香蕉用量配比、发酵浸渍方式、初始发酵糖度及最终残糖对低度甜型菠萝香蕉复合果酒品质影响的研究。确定了最佳工艺条件为原料菠萝与香蕉质量比为2∶1、初始发酵糖度210 g/L、保留残糖90 g/L及无浸渍发酵,最终酒度为7.1 %vol。此条件下所酿低度甜型菠萝香蕉果酒酒体呈浅金黄色,澄清有光泽,果香较典型,酒体协调,余味良好。
关键词 菠萝; 香蕉; 发酵; 低度甜型; 复合果酒
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)10-0096-05

英文标题: Optimization of the Technical Process of Low-Alcohol Sweet Banana-Pineapple Wine

英文作者: LUO Hua1, Lü Dangui2, XU Yinhu3 and HOU Hongping1

英文地址: 1. College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030801; 2. School of Agriculture, Ningxia University, Yinchuan, Ningxia 750011; 3. Angel Yeast Co. Ltd., Yichang, Hubei 443003, China

英文摘要 The effects of the ratio of banana to pineapple, fermenting & impregnating methods, initial fermenting sugar content, and residual sugar content on the quality of low-alcohol sweet banana-pineapple wine were explored by single factor test and orthogonal experiments with banana and pineapple of good maturity as raw materials. The optimum technical conditions were determined as follows: the ratio of pineapple to banana was 2∶1, initial fermenting sugar content was 210 g/L, residual sugar content was 90 g/L, fermentation without impregnation adopted, and the final alcohol content was 7.1 %vol.Under the above conditions, the produced wine was golden yellow in color with typical fruit aroma and harmonious wine body.
英文关键词 pineapple; banana; fermentation; low-alcohol sweet wine; fruit wine
      

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